Ingredients:
2 lbs filet mignon (or beefsteak)
4 garlic cloves
2 tbsp Dijon mustard
2 tbsp olive oil
2 tbsp balsamic vinegar
3 tbsp soy sauce
1/4 tsp salt
1 tsp honey
50 g tamarind
Paprika
Ground chili pepper
Preparations:
1-Dissolve 50 g of tamarind in 1/4 cup of boiling water, stirring until fully dissolved.
Directions:
1-Crush the garlic cloves into a small bowl.
2-Add the Dijon mustard, olive oil, balsamic vinegar, soy sauce, salt, ground chilli pepper, and honey, and mix thoroughly.
3-Stir in the tamarind paste until well combined.
4-Pour the mixture into a ziplock plastic bag.
5-Place the beefsteaks in the bag, seal tightly, and spread the mixture evenly over the meat.
6-Marinate the beef in the refrigerator overnight or for at least 8 hours.
7-Spray a grill pan with cooking spray.
8-Grill the steaks, making sure both sides are cooked thoroughly.
9-For medium rare, cook until the internal temperature reaches 135º to 145º F (57º to 63º C); for well done, cook until the internal temperature is 160º to 212º F (71º to 100º C).