You will need a large baking pan–one that comfortably holds the flank steak–and foil for this recipe. Non-reactive metal, ceramic, or broiler-proof glass are all fine.

Marinate the steak:

Place the flank steak in the large baking pan.

If using jarred tamarind, smooth two tablespoons over the steak. If using tamarind pods or blocks, heat 1/2 cup/230 ml water in the microwave or on the stovetop. Break approximately two tablespoons tamarind off and drop into boiling water. Allow to soften for about 15 minutes. Rub pulp through a strainer, and then either daub directly on the meat or return pulp to the water; if using pulpy water, pour 1/4 cup/50 ml over the flank steak.

Smear the honey over meat. Add soy sauce and garlic. Cover meat with foil. Refrigerate, ideally overnight, but 1-4 hours will do.

To cook the flank steak:

Allow meat to come to room temperature before cooking. Remove the foil.

Turn on the broiler element of your oven. You want the meat about four inches/10 cm from the heat element.

Add the red wine and about a tablespoon canola oil to the pan.

Slide the pan into the oven. Broil at high heat about 5-7 minutes a side, turning meat and/or pieces for a total cooking time of 10-15 minutes, depending on your oven and preference for rare or well-done meat.  If you have sliced the meat before cooking, it will cook faster.

Flank steak with tamarind, honey, garlic and red wine goes with rice, noodles, potatoes of any kind–oven baked, fried, mashed. I write during August, and we are enjoying nightly salad platters of freshly sliced tomatoes, broiled zucchini, cucumber, broiled red peppers.  A platter of flatbreads or tortillas is also wonderful here.

Theme and Variation:

Stir-fry, Southeast Asian flavors, and oven cooking:

Use the same marinade, but stir-fry the flank steak. Slice meat lengthwise, then slice long slices in half.  Mince two garlic cloves, thinly slice a scallion, and mince some ginger. Heat a wok or large frying pan, splash in some peanut oil and toss in the aromatics. Stir-fry.  Add Shaoxing wine and soy sauce. Add the meat and stir-fry, cooking in batches if necessary. Finish with about a teaspoon of sesame oil. Serve with rice or  rice noodles.

You can also take this in a Southeast Asian direction: Omit the Chinese ingredients, above, and instead stir-fry the beef with peanut oil, garlic, minced galangal, two minced sticks of lemongrass (the soft parts)  the juice of a lime, as much or little fresh hot pepper as you like, fish sauce, and palm sugar to taste. Serve with rice noodles or Thai Jasmine rice.

Flank steak can also be seared in a cast iron pan and finished in a 200 F/95C oven.

A few leftover strips make a wonderful sandwich with broiled red peppers, tomatoes, and mayonnaise.

Leftovers keep up to five days in the refrigerator or up to a month in the freezer.