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Carribean and Tropical   -   Grilled Beef In Tamarind Sauce (Antigua)   adapted from Caribbean Light by Donna Shields

  • 1 Tablespoon Olive Oil
  • 8 Ounces Mushroom -- Diced
  • 1 Bunch Chives -- Chopped
  • 2 Tablespoons Soy Sauce
  • 1/2 Teaspoon Pepper
  • 2 Tablespoons Parsley -- Chopped
  • 4 Medium Sirloin Steak
  • 1/2 Teaspoon Coriander
  • 1/2 Teaspoon Cumin
  • 1/8 Teaspoon Red Pepper Flakes
  • 1 Small Onion -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Teaspoon Arrowroot
  • 8 Ounces Tamarind Necter
Directions Saute in oil, mushrroms and chives for 3 minutes, add soy sauce and pepper, simmer 5 minutes. Stir in parsley and set aside.
Combine coriander, cumin and red pepper, Flatten meat into a 8x4 inch rectangle. Sprinkle spice mixture over one side of the meat. Spoon mushroom mixture into middle of meat. Fold the two long sides over and fold up one short sides, thread skewer through to form a rectangular meat pocket.
Saute or grill meat 5 minutes per side in small saucepan. Saute onion and garlic for 5 minutes. Stir arrowroot into the tamarind, pour over onions, boil for 2 minutes. serve steaks covered with sauce.
Serves 4
Time to Make 0:00

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