Flank Steak with Tamarind Glaze and Orange Gremolata

Pairing Note The spicy-sweet, tamarind-based glaze on this tender flank steak made beer expert Sam Calagione reach for Chimay Red, an apricot-scented, easy-to-drink Belgian ale brewed by Trappist monks. "I went with the lowest-alcohol Chimay because alcohol can make spicy food taste too hot," Sam says.

slideshow  More Steak Recipes

  • Total Time:
  • Servings: 4
KEY: Summer, Wine, Grilling/Barbecuing, Barbecue/Cookout, Father's Day

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Ingredients

  • 1 1/2 cups water
  • 1/2 cup coarsely chopped fresh ginger
  • 1/4 cup honey
  • 1/4 cup ketchup
  • 1/4 cup tamarind concentrate
  • 2 chipotle chiles in adobo, stemmed and finely chopped
  • 3 garlic cloves—2 smashed, 1 minced
  • 1 tablespoon apple cider vinegar
  • Kosher salt
  • 1/4 cup finely chopped parsley leaves
  • 2 teaspoons grated orange zest
  • Freshly ground pepper
  • One 1 3/4-pound flank steak

How to make this recipe

  1. Light a grill. In a medium saucepan, combine the water, ginger, honey, ketchup, tamarind concentrate, chipotle chiles, smashed garlic and cider vinegar and bring to a boil, stirring. Simmer over low heat until thickened, about 20 minutes. Strain the sauce and season with salt.
  2. Meanwhile, in a bowl, mix the minced garlic with the parsley and orange zest. Season with salt and pepper.
  3. Season the steak with salt and pepper and grill over high heat until well-browned and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 5 minutes per side. During the last 2 minutes of cooking, liberally brush the steak with the tamarind glaze.
  4. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on the diagonal and garnish with the orange gremolata. Serve, passing any remaining glaze at the table.

Suggested Pairing

While his pairing was good, Marnie Old's wine pick—a blend of Grenache, Shiraz and Mourvèdre from Australia—was one of the tasting's best. Its intense fruitiness was spectacular with the glaze and the orangey gremolata garnish.

Contributed By Published June 2008

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