Tamarind and Chili Glazed Grilled Flank Steak
This recipe is the best because it balances tangy tamarind, sweet honey, and spicy chili with the smoky richness of grilled flank steak.
The marinade infuses deep, complex flavors, and grilling adds a charred edge that enhances the taste. Resting the steak ensures it's tender and juicy, while fresh garnishes add a bright, zesty touch.
Ingredients You'll Need:
For the Marinade:
- 1/4 cup tamarind paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon finely grated ginger
- 2 cloves garlic, minced
- 1-2 teaspoons red chili flakes (adjust to your heat preference)
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
For the Steak:
- 1.5 to 2 pounds flank steak
- Salt and black pepper, to taste
For Garnish (optional):
- Fresh cilantro leaves
- Lime wedges
- Sliced red chili or chili flakes
How To Make This Dish
- Prepare the Marinade:
- In a bowl, whisk together tamarind paste, honey, soy sauce, fish sauce, rice vinegar, ginger, garlic, red chili flakes, vegetable oil, cumin, and coriander. Mix until well combined.
- Marinate the Steak:
- Season the flank steak with salt and black pepper on both sides.
- Place the steak in a large resealable plastic bag or shallow dish and pour the marinade over it.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat.
- Prepare the Grill:
- Preheat your grill to medium-high heat.
- Remove the steak from the marinade, letting any excess drip off. Discard the marinade.
- Grill the Steak:
- Place the flank steak on the hot grill.
- Grill for about 4-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer if you like: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- During the last minute of grilling, you can brush some extra marinade on the steak for added flavor, if desired.
- Rest and Slice:
- Remove the steak from the grill and let it rest for about 5-10 minutes. This helps the juices redistribute.
- Slice the steak thinly against the grain for the best texture.
- Garnish and Serve:
- Garnish with fresh cilantro leaves and lime wedges. Add a few slices of red chili or a sprinkle of chili flakes for extra heat, if desired.
- Serve with your favorite sides or on a bed of rice or salad
What to Serve Tamarind With
Pair Tamarind and Chili Glazed Grilled Flank Steak with steamed jasmine rice to absorb the flavorful glaze. Complement it with a fresh salad of cucumbers and tomatoes for a crisp, light contrast.
Grilled or roasted vegetables, like bell peppers and zucchini, add a smoky touch, while naan or flatbread helps to savor every bit of the delicious sauce. For a bit of heartiness, you can also serve it with roasted potatoes or grilled corn on the cob.
Expert Tips
Here are some expert tips for making the most of Tamarind and Chili Glazed Grilled Flank Steak:
Marinate Longer: For deeper flavor, marinate the steak overnight. This allows the tamarind and chili to fully infuse the meat.
Bring to Room Temperature: Let the steak come to room temperature before grilling. This ensures even cooking and better searing.
Preheat the Grill: Make sure your grill is hot before adding the steak. This helps achieve a perfect sear and develops a flavorful crust.
Monitor Doneness: Use a meat thermometer to check doneness. For medium-rare, aim for 130°F; for medium, 140°F; and for medium-well, 150°F.
Rest the Steak: Let the steak rest for 5-10 minutes after grilling. This helps the juices redistribute, making the meat more tender and juicy.
Slice Against the Grain: When slicing the steak, cut against the grain. This ensures each bite is tender and easy to chew.
Garnish Wisely: Finish with fresh cilantro and a squeeze of lime to brighten the flavors. A sprinkle of extra chili flakes can add a bit more heat if desired.
The Tamarind and Chili Glazed Grilled Flank Steak takes about 15 minutes to prepare, plus at least 2 hours for marinating and 8-10 minutes to cook. It serves 4 people.
