Grilled Steak Marinade

This grilled steak marinade is full bodied with tamarind spice, not only does it add an amazing flavor, the tenderness of the steak was superb. I made it up for some kabobs and the family loved it but it would work just as well on a straight steak.

Note that other than the onion and garlic salt there isn't any other added salt. The reason for this is I didn't want to dry the meat out whilst marinating overnight.

You can just marinade for an hour or so and if going down this route maybe add ½ teaspoon of salt to the mix but don't be too heavy handed. My preference though is to season at the point of cooking otherwise you risk toughening the steak and undoing all the good work that you've done with the marinade.

For this recipe I used diced rump steak because it's relatively fat free (and not as expensive as filet mignon) therefore ideal for the marinade to work on.

There's enough marinade here to do about half a pound or 250g of diced steak which should make nice sized kabobs for 2 people.

Yield:- 5 tablespoons

Preparation Time:- 15 minutes
Marinade Time:- overnight
Cooking Time:- 10 minutes

Total Time:- 1 day

Ingredients:-

• 1 tablespoon tamarind concentrate
• 2 tablespoons white vinegar
• 1 tablespoon white sugar
• 1 teaspoon onion salt
• 1 teaspoon garlic salt
• 1 teaspoon molasses
• ½ teaspoon black pepper

Method:-

Can it get much simpler than mix all the ingredients up in your marinade bowl and add the steak?

An overnight marinade is definitely worth the effort so once you've added the steak (just go easy on the salt), cover and refrigerate.

The steak isn't going to take a lot of cooking, in fact we still want it to be pink inside so it's important to bring the meat back up to room temperature prior to cooking. For this reason it is important to bring the marinade out of the refrigerator a couple of hours before you are ready to thread the skewers.

Over high heat grill your steak kabobs for about 8 minutes, turning regularly.

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