Grilled Soy Tamarind Denver Steaks Recipes

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GRILLED SOY-TAMARIND DENVER STEAKS

Provided by Grace Parisi

Categories     Ginger     Steak     Grill     Grill/Barbecue     Tamarind

Yield Makes 6 servings

Number Of Ingredients 11



Grilled Soy-Tamarind Denver Steaks image

Steps:

  • In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile sauce and sesame oil. Season with salt and pepper and gently shake to combine. Add the steaks and seal, pressing out any air. Let sit at room temperature for 1 hour or refrigerate for four hours or up to overnight.
  • Light a grill and oil the grates. Drain the meat, reserving the marinade and add to the grill. Cook uncovered over high heat, turning and brushing with the marinade until brown and crusty in spots and nicely glazed, about 20 minutes or until an instant read thermometer inserted into the thickest part registers 140°. Transfer to a cutting board, let sit for 5 minutes then thinly slice across the grain.

1/4 cup low sodium soy sauce
2 tablespoons tamarind chutney or puree
2 tablespoons honey
1 tablespoon finely grated ginger
2 garlic cloves, minced
1 1/2 teaspoons chile garlic sauce
2 teaspoons Asian sesame oil
Salt
freshly ground pepper
Four 8-ounce boneless Denver steaks, about 1 1/2-inches thick
Vegetable oil for brushing

GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY

These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12



Grilled Soy, Ginger and Lime Tofu Steaks with Charred Baby Bok Choy image

Steps:

  • Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
  • Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
  • Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
  • Prepare a grill for medium heat and brush the grates of the grill with oil.
  • Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
  • Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

One 14-ounce block extra-firm tofu, drained and sliced into eight 1/2-inch-thick steaks
Kosher salt and freshly ground black pepper
1/3 cup low-sodium soy sauce or tamari
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup lime juice (from about 2 limes)
2 tablespoons light brown sugar
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
2 scallions, whites finely chopped and green tops sliced thin
4 heads baby bok choy, halved lengthwise through the stems
3 tablespoons extra-virgin olive oil, plus more for the grill
2 tablespoons toasted sesame seeds

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