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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Tamarind Balls

Recipe courtesy of Roger Mooking

Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Grilled Baby Lamb Chops with Crispy Rosemary

Recipe courtesy of Michael Chiarello

Grilled Garlic-Marinated Skirt Steak Tacos

Recipe courtesy of Shelley Wiseman

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here