2 Pieces (2 lbs / 907 g) Beefsteak
4 Garlic Cloves
2 Tbsp Dijon Mustard
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
3 Tbsp Soy Sauce
1/4 Tsp Salt
1 Tsp Honey
2 oz (57 g) Tamarind (or 2 Tbsp Tamarind Paste)
Paprika, Ground Chili Pepper
1- Dissolve 2 ounces of tamarind in 1/4 cup of boiling water, stir until thoroughly dissolved.
2- Pass the mixture through a strainer.
1- Mash garlic cloves into a small bowl.
2- Add dijon mustard, olive oil, balsamic vinegar, soy sauce, paprika as preferred, salt, ground chili pepper, honey, and mix thoroughly.
3- Add the tamarind paste and stir to combine until well blended.
4- Pour the mixture into a plastic bag with zip lock.
5- Place the beefsteaks into the plastic bag and zip/seal tight.
6- Rub and spread the mixture across the beef surface evenly.
7- Marinate the beef overnight or at least for 8 hours, keep in a refrigerator.
8- Spray a grill pan with cooking spray.
9- Grill the steaks, flip the steak over so both sides get cooked thoroughly.
10- For medium rare, bring the interior temperature to 135º to 145º F (57º to 63º C), or for well done 160º to 212º F (71º to 100º C).