Recipe courtesy of Emeril Lagasse
Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 (2-pound) flap steak
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 recipe Tamarind, Rosemary and Honey Glaze, recipe follows
  • Sauce:
  • 1 cup sour cream
  • 1 tablespoon chopped garlic
  • 1 tablespoon freshly chopped cilantro leaves
  • Chili sauce, to taste
  • Lime juice, to taste
  • 3/4 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 lime, halved
Tamarind, Rosemary and Honey Glaze
  • 2 tablespoons dark roasted coffee beans
  • For the Tamarind, Rosemary and Honey Glaze:
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed orange juice
  • 6 tablespoons honey
  • 4 tablespoons tamarind paste
  • 2 sprigs fresh rosemary

Directions

Preheat a grill to medium-high heat.

Season the steak on both sides with the salt and pepper. Drizzle both sides with the olive oil and brush so that the steak is evenly coated on all sides with the oil. Place the steak on the grill and cook for 4 minutes. Turn the steak over, brush half the glaze over the steak and cook for 4 minutes on the second side. Turn the steak over again, brush with the remaining glaze and cook the steak an additional 4 minutes. Turn the steak over 1 final time and cook for 4 minutes more.

Remove the steak from the grill and allow to rest for 5 minutes before slicing.

Meanwhile, make the sauce:

In a small bowl, add the sour cream, garlic, cilantro, chili sauce and lime juice and stir until combined. Set aside until ready to serve.

When ready to serve, slice the steak across the grain and serve, with the slices arranged in a shingled pattern on a large platter. Season the steak slices with the sea salt and drizzle with the extra-virgin olive oil. Squeeze the juice from the lime halves over the steak, place a dollop of the sauce and serve.

Tamarind, Rosemary and Honey Glaze

Place all the ingredients in a 1-quart saucepan and set over medium-high heat. Bring to a boil and cook until reduced by half, about 10 minutes.

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