Tamarind Marinated Flank Steak

Ingredients

  • 1 lb (450 g) flank steak
  • 1 teaspoon (5 ml) tamarind paste
  • 1/2 cup (118 ml) hot water
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (2 ml) salt
  • 1 tablespoon (15 ml) Swerve
  • 1 tablespoon (15 ml) jalapeño, chopped (optional)
  • 1 cup (225 ml) sliced bell peppers

Directions

Put the steak out to room temperature. Set aside. Add the tamarind past and the hot water in a small blender, and blend well. Use a strainer to strain out any large pieces of seed or pod from the liquid. To the blender, add the olive oil, salt, sweetner and jalapeño. Blend well. Pour marinade over the steak, and allow to marinade for at least 30 minutes. Also marinade the sliced peppers with some of the marinade, and cook them with the steak, which ever method you choose below.

Grill: Clean your grills and oil them with extra light olive oil or avocado oil (both have high smoke points). Preheat your grill. Preheat your grill on high to 450 F/232 C. When the desired temperature is reached, place the steaks on the grill and close the lid. Let the steak cook on each side, according to the doneness you prefer. Keep the lid closed as you cook each side. When done, remove from the gill, and set on a plate, covered by another plate to rest.

Cook the inch (2.5 cm) thick steaks for the following time (on average) for preferred doneness:
Rare - 2 minutes each side - internal temperature-130F/ 54C
Medium Rare- 3 minutes each side- internal temperature- 140 F/ 60C
Medium- 3.5-4 minutes each side- internal temperature- 150 F/ 66 C
Well Done- 4-6 minutes each side- internal temperature- 160 F/ 71 C

Oven: Preheat the oven to Broil(500 F/260 C/ Gas Mark 10) with the top shelf around 8 inches (20.3 cm) down from the top of the stove. Once the oven is preheated, heat an oven safe cast-iron skillet on high on your stove top. When the skillet is hot, add the oil. Sear each side of the steak for 30 seconds, sprinkling the top of the steak with salt and pepper. Sear the second side for 30 seconds. Immediately place the skillet in the oven, and broil the steak to preferred doneness, only flipping once. When done, remove from the gill, and set on a plate, covered by another plate to rest.

Stove Top: Heat an oven safe cast-iron skillet on high on your stove top. When the skillet is hot, add the oil. Cook each side of the steak per the doneness you prefer. Be sure to open windows or turn on your vent fan as this can make smoke. When done, remove from the gill, and set on a plate, covered by another plate to rest.

Let the steak rest for 5-10 minutes to finish cooking, and to lock in the juices and flavor. To serve, slice against the grain. Buen provecho!

Base recipe serves 4 servings of 5.3oz/ 149.2g a piece.

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About This Recipe

The tamarind used in this recipe is a pulp concentrate from a seed pod that is used in Mexican cuisine, and can be bought in plastic wrapped bricks at many grocery stores or on Amazon. This tamarind marinade for our fajitas has a great tangy sweetness that is really perfect on its own. Feel free to substitute your preferred sweetner for the Swerve. Liquid stevia will work as well. Serve with a squeeze of lime! Enjoy!

Recipe Macros per Serving

Protein: 24.28 gram(s)

Carbs: 5.1 gram(s)

Fiber: 0.44 gram(s)

Fat: 14.92 gram(s)

Calories: 241.23

Net Carbs: 4.66 gram(s)