Tamarind, Rosemary and Honey Grilled Flap Steak

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

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

  1. Preheat a grill to medium-high heat.
  2. 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.
  3. Remove the steak from the grill and allow to rest for 5 minutes before slicing.
  4. Meanwhile, make the sauce:
  5. 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.
  6. 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

Yield: Cook Time: 15 minutes
  1. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.