Rib Chop with New Zealand Tamarillo Glaze

We love everything about New Zealand – the people, the unbelievable natural scenery, the Lord of the Rings, and especially the food.  Use this recipe for anything you put on a grill – meat, poultry, fish, or veggies.  The whole idea is to use this full of flavor funky fun sauce twice – once to marinate, then again on the grill to glaze.

If you don’t know tamarillo yet, you should.  Tamarillo has been around for a long time, generally believed to be native to the Andes of Peru. It was adopted by New Zealand as a commercial crop, and has developed a distinctive profile, unique to that country. The flesh of the New Zealand tamarillo is tangy and variably sweet with a bold and complex flavor, and may be compared to kiwifruit, sun-dried tomato, guava, or passion fruit, with hints of cherry. The tamarillo is rich in vitamins, A, B6, C, E, fiber and antioxidants– it is a true superfruit. The Serious Foodie Tamarillo Grill Sauce & Marinade captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique.

Rib Chop with New Zealand Tamarillo Glaze

This recipe works equally as well with the any of the Serious Foodie grill sauces (Hawaiian Mango, Korean, Pomegranate, etc.)

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Dish

Cuisine New Zealand

Servings 2 people

Ingredients

  

• 8 ounces extra firm tofu It is important to use extra firm
• 2 tablespoons corn starch
• 2 tablespoons neutral vegetable oil We use grapeseed oil
• 2 scallion Sliced, on a bias
• 1/2 medium Sweet onion Julienne sliced
• 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
• 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
• Salt and Pepper To taste

Instructions

 

• Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
• Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
• To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
• Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
• Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.

This same marinade works well with lamb, or a meaty fish such as swordfish.

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