Ribeye with Young Tamarind Leaves

My potted tamarind plants are loving the blisteringly hot weather outdoors.  They are budding like crazy and are sending out hundreds of young, succulent leaves.  These have a pleasant but sharp, tart flavor.  In south east Asian cooking, young tamarind leaves are traditionally used in stews, soups, chutneys, pulses, candies or jams.

With leftover grilled rib-eye staring at me in the fridge, I decided to do a rib-eye rice bowl makeover by briefly searing the cubed rib-eye in a pan, adding young tamarind leaves, cooked carrots, red bell peppers and a sweet and tangy sauce made with raw, organic honey and balsamic vinegar to tie everything together.

Did you know?

In South Asia and Africa, fresh leaves and fruit of tamarind is a common health remedy.  In many parts of India and Africa, it is used for digestive problems.  In Malaysia, Philippines, Borneo and Indonesia, a leaf infusion is used in managing malaria and fever.