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
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
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
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