Overview:
You know you’ve reached the top of your culinary game when you invent a cuisine. Jade Mountain’s Chef Allen Susser took the lush and exotic ingredients growing right outside his kitchen and created “Jade Cuisine.” While the menu of a master chef is usually out of reach, we reconstructed a few of Chef Susser’s blissful dishes in this issue of Galavante. However, we wouldn’t blame you if you wanted to go to Jade Mountain yourself and sample the real deal. Here are our adapted recipes, inspired by recipes around the web. Now, we focus on a flank steak:
Flank Steak with Tamarind Glaze Recipe:
Tangy, sweet, and perfectly gooey, Tamarind is the perfect pairing to flavorful flank steak. Make sure not to overcook this slightly tougher cut; it’s best at medium rare.
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
1/2 cup tamarind pulp
1 cup boiling water
4 tablespoons honey
3 tablespoons soy sauce
1 lime, juiced
1 2-lb flank steak
Kosher salt
Freshly ground black pepper
Directions:
Soak tamarind in boiling water until softened. Pour through a sieve into a mixing bowl, discarding any seeds. Stir in honey, soy, and lime juice and set aside. Heat charcoal grill or grill pan over high heat. Season both sides of the flank steak with salt and pepper. Cook until medium-rare, about 5 minutes per side. In the last 2 minutes of cooking, generously brush on tamarind glaze. Transfer to cutting board and let rest for at least 5 minutes before slicing across the grain. Serve the flank steak with extra glaze on the side.
