Step 1

Add tamarind paste, sugar, and boiling water to a cereal bowl and let sit for 5 minutes. The boiling water will help dissolve the tamarind fibers into a glossier liquid.

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Step 2

Grate 1 clove of garlic into the tamarind mixture and stir until combined and sugar is dissolved.

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Step 3

In a shallow baking dish, generously salt and pepper your thawed piece of steak front and back. Add the tamarind mixture and coat the front and back of the steak.

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Step 4

Cover with plastic wrap and store in the fridge for at least 4 hours and up to 24 hours. Let that soury sweet marinade penetrate!

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Step 5

Take your steak out at least 30 minutes before you’re ready to cook it. Letting the internal temperature come down to room temperature will help your steak cook more evenly once it hits the pan.

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Step 6

Use a cast iron skillet or dutch oven (or the heaviest bottom pan you have) and bring it to medium high heat.

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Step 7

Before cooking the steak, scrape off any excess tamarind fibers or marinade that may be sitting on it (it will burn quickly on the pan). Drizzle olive oil on both sides of the steak, coating it completely. Sprinkle another round of salt and pepper on the steak.

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Step 8

Once the pan is just starting to smoke, use tongs to transfer the steak to the pan. Don’t touch it! Let it sear undisturbed to create a crusty exterior.

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Step 9

The time it takes for your steak to cook will depend on just how thick your steak is. Mine was about an inch so it took 3-4 minutes on each side. Before flipping, your steak should be totally browned and caramelized on its side.

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Step 10

After flipping, wait another 3-4 minutes or use a meat thermometer to constantly check the internal temperature of your steak (145 degrees F for medium rare). Once it hits that temperature, place steak on a cutting board to rest for at least 15 minutes!

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Step 11

Slice steak against the grain of the meat for the most tender bites. Enjoy :-)