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Photo: Brie Passano
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundcarrots, cut into 1/2-inch pieces1largered onion, cut into 1-inch wedges3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided1 ½tablespoonshoney, divided1tablespoontamarind paste or concentrate (see Tip)2teaspoonsreduced-sodium tamari or soy sauce (see Tip)1teaspoonground cumin, divided1poundflank steak, trimmed1tablespoonred-wine vinegar⅓cuppitted dates, halved2tablespoonschopped fresh mint
Cook Mode(Keep screen awake)
Ingredients
1poundcarrots, cut into 1/2-inch pieces
1largered onion, cut into 1-inch wedges
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
1 ½tablespoonshoney, divided
1tablespoontamarind paste or concentrate (see Tip)
2teaspoonsreduced-sodium tamari or soy sauce (see Tip)
1teaspoonground cumin, divided
1poundflank steak, trimmed
1tablespoonred-wine vinegar
⅓cuppitted dates, halved
2tablespoonschopped fresh mint
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425°F. Line a rimmed baking sheet with foil.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.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.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.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.Slice the steak across the grain. Drizzle with the reserved tamarind sauce and serve with the vegetables.TipsSweet-and-sourtamarind paste and concentrateare 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.Originally appeared: EatingWell Magazine, September 2021
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a rimmed baking sheet with foil.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.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.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.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.Slice the steak across the grain. Drizzle with the reserved tamarind sauce and serve with the vegetables.TipsSweet-and-sourtamarind paste and concentrateare 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.
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a rimmed baking sheet with foil.
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.
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.
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.
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.
Slice the steak across the grain. Drizzle with the reserved tamarind sauce and serve with the vegetables.
Tips
Sweet-and-sourtamarind paste and concentrateare 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.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)464Calories21gFat34gCarbs34gProtein
Nutrition Facts(per serving)
- 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.
