Description
This flank steak marinade recipe with a Tamarind Chili Gloss offers a mouthwatering aroma and beautifully caramelized crust, transforming an everyday cut into an unforgettable, easy dinner for busy weeknights.
Ingredients
- 1.5–2 lbs flank steak, about 1-inch thick
- 3 Tbsp (45ml) tamarind paste
- 2 Tbsp (30ml) chili garlic sauce
- 0.25 cup (60ml) soy sauce
- 1 Tbsp (15g) fresh ginger, grated
- 2 cloves fresh garlic, minced
- 1 Tbsp (15ml) lime juice, freshly squeezed
- 1 Tbsp (15ml) honey or brown sugar
- 1 Tbsp (15ml) oil (e.g., sesame or olive)
Instructions
- Whisk Together the Gloss: In a medium bowl, combine the tamarind paste, chili garlic sauce, soy sauce, grated ginger, minced garlic, lime juice, honey, and oil. Whisk until smooth and fragrant, about 1 minute.
- Prep the Steak: Pat the flank steak dry thoroughly with paper towels. Lightly score the steak against the grain in a crosshatch pattern to help the marinade penetrate deeply.
- Marinate for Flavor: Place the prepped flank steak in a shallow dish or a large zip-top bag. Pour the Tamarind Chili Gloss marinade over the steak, ensuring it is completely coated.
- Chill and Infuse: Refrigerate for at least 2 hours, or up to 12 hours for maximum flavor development.
- Cook the Steak: Choose your preferred method. For grilling, preheat grill to medium-high (450-500F) and grill 4-6 minutes per side. For pan-searing, heat a heavy cast iron skillet with high-heat oil and sear 3-5 minutes per side. For oven broiling, place on a broiler pan and broil 6 inches from heat for 4-7 minutes per side.
- Rest the Meat: After cooking, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow juices to redistribute.
- Slice and Serve: Always slice flank steak thinly against the grain for the most tender bite.
Notes
To make gluten-free, use tamari or coconut aminos instead of soy sauce. Reduce chili garlic sauce for less heat, or add more honey/brown sugar for sweetness. Do not over-marinate (max 12 hours) or overcook flank steak (aim for medium-rare to medium) to avoid mushy or tough meat. Always rest the cooked steak for 5-10 minutes before slicing. Serve family-style with favorite sides, or light and healthy with a big green salad, steamed green beans, or roasted broccoli.
- Prep Time: 130 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approx. 4-5 oz cooked steak)
- Calories: 300 calories
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Flank steak, marinade, tamarind, chili, gloss, easy dinner, weeknight, grilling, pan-searing, broiling