RECIPE

Flank Steak with Tamarind Glaze and Orange Gremolata

  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 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.

  • ACTIVE:
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 1 1/2 cups water
    2. 1/2 cup coarsely chopped fresh ginger
    3. 1/4 cup honey
    4. 1/4 cup ketchup
    5. 1/4 cup tamarind concentrate
    6. 2 chipotle chiles in adobo, stemmed and finely chopped
    7. 3 garlic cloves—2 smashed, 1 minced
    8. 1 tablespoon apple cider vinegar
    9. Kosher salt
    10. 1/4 cup finely chopped parsley leaves
    11. 2 teaspoons grated orange zest
    12. Freshly ground pepper
    13. One 1 3/4-pound flank steak

Directions

  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.