Tamarind, Rosemary and Honey Grilled Flap Steak

Name: Tamarind, Rosemary and Honey Grilled Flap Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1/2 cup fresh squeezed orange juice; 1/2 cup fresh squeezed lemon juice; 6 tablespoons honey; 4 tablespoons tamarind paste; 2 sprigs fresh rosemary; 2 tablespoons dark roasted coffee beans

Servings: persons

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
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
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
6 tablespoons honey
4 tablespoons tamarind paste
2 sprigs fresh rosemary
2 tablespoons dark roasted coffee beans

1
Preheat a grill to medium-high heat.
2
Season the steak on both sides with the salt and pepper.
3
Drizzle both sides with the olive oil and brush so that the steak is evenly coated on all sides with the oil.
4
Place the steak on the grill and cook for 4 minutes.
5
Turn the steak over, brush half the glaze over the steak and cook for 4 minutes on the second side.
6
Turn the steak over again, brush with the remaining glaze and cook the steak an additional 4 minutes.
7
Turn the steak over 1 final time and cook for 4 minutes more.
8
Remove the steak from the grill and allow to rest for 5 minutes before slicing.
9
In a small bowl, add the sour cream, garlic, cilantro, chili sauce and lime juice and stir until combined.
10
Set aside until ready to serve.
11
When ready to serve, slice the steak across the grain and serve, with the slices arranged in a shingled pattern on a large platter.
12
Season the steak slices with the sea salt and drizzle with the extra-virgin olive oil.
13
Squeeze the juice from the lime halves over the steak, place a dollop of the sauce and serve.
14
Place all the ingredients in a 1-quart saucepan and set over medium-high heat.
15
Bring to a boil and cook until reduced by half, about 10 minutes.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (2-pound) flap steak, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 4 tablespoons olive oil, and more.

Yes, Tamarind, Rosemary and Honey Grilled Flap Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!