Tamarind-Marinated Flank Steak

The tamarind and soy sauces tenderizes the meat and impart a lovely sourness. Serve it thinly sliced on it’s own or in beef tacos. Leftovers make a wonderful salad.

3 tbs. tamarind paste
1/4 cup soy sauce
1/4 cup hot water, from a recently boiled kettle
2 tbs. vegetable oil
1 tbs. honey
1 1 3/4 lb. flank steak

Combine the tamarind paste, soy sauce and water in a small saucepan. Stir over a low heat to dissolve the tamarind. Whisk in the oil and honey, then set aside to cool.

Put the flank steak into a resealable plastic bag and pour in the cold marinade. Squelch it around, then chill overnight or up to 1 day.

Bring the steak back to room temperature. Heat a ridged grill pan or BBQ to very hot. Shake off the marinade juices, then add the steak and cook for 2 minutes per side, or to your liking.

Immediately transfer the steak to a carving dish, cover with foil and leave to rest for 5 minutes. Carve thinly against the grain to serve.

Serves 6

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