Get ready to dive into the deliciousness of our Asian-Style BBQ Oyster Blade! Juicy and tender, this steak is packed with bold flavours from the black garlic and cherry balsamic marinade. Perfectly seared and paired with a fresh Asian slaw, it's a must-try for your next BBQ.
Asian-Style BBQ Oyster Blade In An Aged Black Garlic And Cherry Balsamic Vinegar Marinade
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
Asian
Get ready to dive into the deliciousness of our Asian-Style BBQ Oyster Blade! Juicy and tender, this steak is packed with bold flavours from the black garlic and cherry balsamic marinade. The tangy, sweet, and umami notes blend perfectly, making each bite a taste sensation. The steak is seared to perfection, giving it a mouthwatering aroma and a beautiful charred crust.
Paired with a fresh, crisp Asian slaw, this dish is perfect for your next BBQ. The refreshing slaw complements the rich, savoury steak, creating a balanced and satisfying meal. It's an impressive yet easy-to-make dish that will have everyone asking for seconds.
Author: Black Garlic & Co. Team
Ingredients
- 1.5kg whole oyster blade
-
¼ cup Aged Black Garlic and Cherry Balsamic Vinegar
-
¼ cup soy sauce
-
½ cup vegetable oil
- 3 tbsp tamarind paste
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tbsp sesame oil
- 3 spring onions, thinly sliced
Directions
- Prepare the marinade and marinate the beef a day ahead.
- Before cooking, remove the steak from the fridge and allow to come to room temperature over 30 minutes.
- Preheat your BBQ or cooking surface to hot.
Remove the steak from the marinade, discard the leftover liquid and place the steak on the BBQ for 10 minutes before flipping and cooking for 15 minutes on the other side with the lid down and at a heat of around 180˙C. If using a meat thermometer internal temp should be 55 - 57˙C for medium rare.
- Remove meat to a plate, cover loosely with foil and allow to rest for 10 minutes. Slice steak against the grain, platter and serve with a crisp Asian Slaw.