Marinated Persian Beef Steak
2 Pieces (2 lbs / 907 g) Beefsteak
4 Garlic Cloves
If you don't have garlic: 1 clove = 1/8 teaspoon garlic powder OR 1/2
teaspoon granulated garlic
2 Tbsp Annie's Organic Dijon Mustard (Vegan; gluten, soy-free & dairy-free)
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
3 Tbsp Kikkoman Low Sodium Soy Sauce
1 Tsp Honey OR 2 drops SweetLeaf SteviaClear, Liquid Stevia
2 oz (57 g) Tamarind (or 2 Tbsp Tamarind Paste)
Paprika, Ground Chili Pepper
optional: A pinch of sea salt (Soy Sauce and Dijon already has salt)
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 OR place in an oven safe pan (I use
Wolfgang Puck's stainless steel cookware, with lid.)
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).
Pairs Well With
If you are a fan of Persian cuisine but thought that you would not be able to indulge due to diabetes, I have included a few, simple substitutions that will not greatly alter the flavor profile of the marinade.