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.

Tamarind-Glazed Flank Steak with Carrots & Dates
Photo: Brie Passano
Active Time:
40 mins
Total Time:
40 mins


  • 1 pound carrots, cut into 1/2-inch pieces

  • 1 large red onion, cut into 1-inch wedges

  • 3 tablespoons extra-virgin olive oil, divided

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 ½ tablespoons honey, divided

  • 1 tablespoon tamarind paste or concentrate (see Tip)

  • 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)

  • 1 teaspoon ground cumin, divided

  • 1 pound flank steak, trimmed

  • 1 tablespoon red-wine vinegar

  • cup pitted dates, halved

  • 2 tablespoons chopped fresh mint


  1. Position racks in upper and lower thirds of oven; preheat to 425°F. Line a rimmed baking sheet with foil.

  2. Toss carrots and onion with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on an unlined large rimmed baking sheet. Roast on the lower rack until soft but not browned, about 10 minutes. Remove from oven. Increase oven temperature to high broil.

  3. Meanwhile, combine 1 tablespoon each oil and honey, tamarind, tamari (or soy sauce) and 3/4 teaspoon cumin in a small bowl. Reserve half for serving. Place steak on the prepared baking sheet and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Brush one side with the tamarind mixture.

  4. Broil the steak on the top rack, flipping once and basting with the tamarind mixture, until an instant-read thermometer inserted in the thickest part registers 145°F for medium, 8 to 10 minutes total. Transfer the steak to a clean cutting board and let rest for 5 minutes.

  5. Whisk vinegar, the remaining 1 tablespoon oil, 1 1/2 teaspoons honey and 1/4 teaspoon cumin in a large bowl. Stir in the carrots and onion, dates and mint.

  6. Slice the steak across the grain. Drizzle with the reserved tamarind sauce and serve with the vegetables.


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 (per serving)

464 Calories
21g Fat
34g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 464
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 5g 18%
Total Sugars 22g
Protein 34g 68%
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 92mg 31%
Sodium 550mg 24%
Potassium 894mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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