Flank Steak with Red Wine and Tamarind Sauce

Ah yes, it’s finally time to share my very first beef recipe! We don’t eat a huge amount of red meat, but every once in awhile a serious craving strikes and I just have to devour a juicy burger or steak. I only recently began cooking steak at home though because I was always a little nervous I would accidently overcook a pricey cut. I finally decided to just dive in and go for it, and I’m so happy I did because I’m feeling much more comfortable now that I’ve had a bit of practice.

We’ve become very enamored with tamarind sauce, which is one of the condiments commonly served with samosas. I thought the flavor would pair well with red wine, so I used the two to marinate a lovely flank steak and then also make a sauce to top it. I cooked our steak under the broiler, but grilling it would also work well. The wine flavor is pretty pronounced, so be sure to use one that you like and not one of those “cooking” wines. This recipe is the perfect way to use up any extra wine you couldn’t quite finish the night before. Of course, you could alternatively open a new bottle and enjoy a couple glasses while you’re whipping up the marinade – such a win-win situation!

Flank Steak with Red Wine and Tamarind Sauce
Printable Recipe

Ingredients:

Marinade:
1 cup red wine (I used Cabernet Sauvignon)
1/3 cup olive oil
1/3 cup tamarind sauce
1 teaspoon salt
1 1/2 pounds beef flank steak

Sauce:
1/2 cup red wine
1/4 cup tamarind sauce
1 tablespoon packed brown sugar

Directions:
To make the marinade, place red wine, olive oil, tamarind sauce, and salt in a small bowl and whisk until well combined. Place steak and marinade in large food-safe plastic bag and make sure marinade evenly coats steak. Close bag, removing as much air as possible, and marinate in refrigerator 6 hours or as long as overnight, turning once.

Heat oven broiler. Remove steak from marinade and place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove; let stand 5 minutes to rest. Carve steak across the grain into long strips.

Meanwhile, make the sauce by placing red wine, tamarind sauce, and brown sugar in a small pot over medium heat. Simmer, stirring occasionally for 7 minutes or until thickened and reduced. Spoon sauce over cut steak. Makes 4 servings.

Nutrition: 568 calories, 30.7g fat, 1.5g fiber, 35.6g protein per serving
Cost: $3.63 per serving

25 Responses to Flank Steak with Red Wine and Tamarind Sauce

  1. Kerstin, this is a such a great post… so much information. I always appreciate seeing when people cook more by temperature than by time. It’s the only way to protect that expensive cut of meat.

    A great post, and I have that bottle of tamarind sitting in my fridge!

  2. I have tamarind paste on hand in my pantry from making pad thai quite awhile ago, but I have to admit I haven’t ventured to using it in other ways. Thanks for giving me a new idea of how to use it.

  3. Once in a while I get a serious craving for red meat and nothing but steak will do! Love the Indian twist here… and I’m glad you’re not scared of cooking steak anymore. I’ve definitely overcooked my fair share of the good stuff. Practice makes perfect though, right? 😉

Leave a reply

Pinterest
Email
Print