It’s worth the marinating – Tamarind and orange glazed steak

tamarindorangebeef

You know when you’ve been wanting to cook something for a while and then when you finally do it turns out great because you’ve been thinking so much about it? That’s what happened to me with this recipe. I’d had my mind on it for about a week, and then when I saw a few photogenic oranges lying around in the kitchen I decided it had to be done. So I went and got all of the ingredients missing only to come home and find that someone had turned the oranges into juice. And so it stayed on my mind for even longer until I came across some good-looking oranges again. And I’m glad it did! Because the combination of sweet orange juice, with the tartness of the tamarind pulp, and the bitterness of the orange peels could not have turned out better. Seriously, this might be my new favorite glaze-y sauce. And I’m sure it goes great with chicken too, in case you don’t eat beef. And to top it off, if you serve it over a bowl of white rice, you can eat it with chopsticks, because there’s nothing to reassure you of the deliciousness of something as holding the bowl in one hand and then picking every single last grain of rice with your chopsticks, right? Read more for the recipe. Continue reading

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