INGREDIENTS:
3 pounds Certified Angus Beef® sirloin flap orskirt or 2 flank steaks
1 cup tamarind concentrate
2 tablespoons molasses
2 tablespoons Worcestershire sauce
8 canned serrano peppers, thinly sliced into rounds
2 teaspoons ground coriander
2 teaspoons ground cumin
INSTRUCTIONS:
- In a small mixing bowl, combine tamarind, molasses, Worcestershire, peppers, coriander and cumin to make a marinade. Divide in half; reserve one part in refrigerator.
- Cut raw steaks with the grain in 3-to-4-inch wide pieces. Place steaks and remaining marinade in a zipper-locking plastic bag, removing air and uniformly coating steaks. Refrigerate at least 6 hours; overnight preferred.
- Preheat grill to high. Pat steaks dry and sear on each side to develop a good char (2-3 minutes per side). Baste with reserved marinade. Transfer to cooler side of grill to finish to medium rare or your desired doneness.
- Rest on a cutting board 5 minutes before slicing thinly against the grain to serve.
Prep time 6 hours (including marinade); Serves 8.