Beef flank steak is a meat that may not appeal to everyone. Quite fibrous, you have to learn how to prepare it in the best possible way. And that’s good, since Caroline McCann explains how to make a succulent flank steak recipe with homemade spicy tamarind sauce. A delight!
Preparation: 15 min | Cooking: 10 min | Marinade: 4 h
- 3 tamari pods
- 1/4 cup boiling water
- 1 C. allspice
- 1 C. 1/2 teaspoon ground cumin
- 1 C. salt
- 2 tbsp. of date puree
- 1 C. French shallots, peeled and chopped
- 1/2 cup grapeseed oil
- A few turns of freshly ground pepper
- 500 g (18 oz) flank steak
- Place the tamarind pods in a bowl and pour in the boiling water. Leave to soak for 10 min.
- Meanwhile, combine all the allspice, cumin, salt, date puree, French shallot, grape seed oil and pepper in the bowl of a small food processor.
- When the standing time is over, remove the pits from the tamarind pods and add to the food processor.
- Pulse everything to obtain a fairly smooth puree.
- Place the flank steak in a dish and cover with the marinade. Leave to rest in the refrigerator for 4 to 24 hours.
- When marinating time is over, heat a ridged cast iron skillet over high (or heat a barbecue grill).
- Cook the flank steak 5 min on each side or according to your favorite cooking. Remove from the pan or the grill, let stand 5 min on a plate and cover with aluminum foil.
- Slice against the grain, serve with fries and a green salad.