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1
In a microwave-safe bowl, combine the tamarind and water and microwave on high power for 2 minutes.
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2
Cover and let stand until the tamarind is softened, about 30 minutes.
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3
Meanwhile, preheat a small skillet.
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4
Add the garlic and cook over moderate heat, turning occasionally, until the cloves are blackened in spots, about 8 minutes.
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5
Peel the garlic.
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6
Mash the tamarind to a pulp.
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7
Strain the puree through a fine sieve into a blender.
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8
Discard the seeds and fibers.
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9
Add the roasted garlic and the scallions, thyme, chile powder and olive oil to the blender and puree until smooth.
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10
With the machine on, add the Coca-Cola in a thin stream until blended.
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11
Season generously with salt and pepper.
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12
Transfer the mixture to a shallow baking dish.
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13
Add the steak and turn to coat.
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14
Cover and refrigerate overnight.
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15
Preheat a grill pan.
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16
In a large bowl, combine the oil, garlic and serrano chile.
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17
Add the sliced vegetables and a generous pinch each of salt and pepper and toss to coat.
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18
Grill the vegetables over high heat, turning occasionally, until tender and lightly charred, about 8 minutes.
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19
Transfer the vegetables to a cutting board and coarsely chop them.
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20
Brush the chicken with some of the remaining oil from the vegetable bowl and season with salt and pepper.
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21
Grill the chicken over high heat, turning once until cooked through and lightly charred, about 8 minutes.
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22
Let rest for 10 minutes, then cut into thin strips.
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23
Scrape most of the marinade off the steaks.
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24
Grill the steaks over high heat, turning occasionally, until charred in spots, about 10 minutes for medium-rare.
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25
Transfer the steaks to a cutting board and let rest for 10 minutes, then thinly slice across the grain.
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26
Mound the steak, chicken and vegetables in 3 bowls and serve with the tortillas, Salsa Verde, Pico de Gallo, cilantro and sour cream.
