Antiguan Grilled Beef in Tamarind Sauce

Ingredients:

1 Tbsp. olive oil
8 oz. mushrooms, diced
1 bunch chives, chopped
2 Tbsp. soy sauce
1/2 tsp. pepper
2 Tbsp. parsley, chopped
4 medium sirloin steaks
1/2 tsp. coriander
1/2 tsp. cumin
1/8 tsp. red pepper flakes
1 small onion, chopped
3 cloves garlic, chopped
1 tsp. arrowroot
8 oz. tamarind nectar

Instructions:

In a medium saucepan,saute the mushrooms and chives in the oil for 3 minutes, then add the soy sauce and pepper. Simmer for 5 minutes and stir in the parsley and set aside.

Combine the coriander, cumin and red pepper flakes. Flatten the meat into a 8″x 4″ rectangle and sprinkle the spice mixture over one side of the meat. Spoon the mushroom mixture into the middle of meat and fold the two long sides over and fold up one of the short sides. Thread a skewer through to form a rectangular meat pocket.

Saute or grill the meat for 5 minutes per side in a small saucepan. Saute the onion and garlic for 5 minutes. Stir the arrowroot into the tamarind and pour over the onions. Boil for 2 minutes and serve the steaks covered with the sauce.

Recipe adapted from “Caribbean Light” by Donna Shields.