50 grams (1.75 ounces) tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tablespoons sunflower oil
1 tablespoon runny honey
Bavette steak (whole piece)
The steak can be marinated 1 day ahead. Store in fridge until needed. Transfer leftover cooked steak to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days. Leftover cooked and cooled steak can be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.