Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4

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.  More Steak Recipes

How to Make It

Step 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.

Step 2    

Meanwhile, in a bowl, mix the minced garlic with the parsley and orange zest. Season with salt and pepper.

Step 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.

Step 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.

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