Tamarind-Glazed Flank Steak with Carrots & Dates
Flank steak is the perfect candidate for cooking under the broiler. The high heat sears it on the outside while leaving the inside juicy. If you can't find flank, strip steak or hanger steak would work well, too.
EatingWell Magazine, September 2021
Gallery
Credit: Brie Passano
Ingredients
Directions
Tips
Sweet-and-sour tamarind paste and concentrate are made from the seed pods of tamarind trees, which are native to Africa. Their sticky consistency makes a great thick glaze for this steak. Look for them with other Asian or Middle Eastern ingredients in well-stocked supermarkets, or substitute with 1 Tbsp. each lime juice and brown sugar.
Nutrition Facts
Serving Size:
3 oz. steak & 3/4 cup vegetables Per Serving:
464 calories; fat 21g; cholesterol 92mg; sodium 550mg; carbohydrates 34g; dietary fiber 5g; protein 34g; sugars 22g; saturated fat 6g; potassium 894mg.