TAMARIND STEAK SAUCE RECIPES

Steps:

• In a small bowl, soak the raisins in the hot water until plumped, about 15 minutes.
• Meanwhile, in a small skillet, heat the vegetable oil. Add the shallots and garlic and cook over moderate heat, stirring constantly, until browned, about 5 minutes. Add the Thai chile and cook 1 minute longer.
• In a large saucepan, mix the sugar with the molasses and cook over moderate heat, stirring frequently, until the sugar is melted and lightly caramelized, about 8 minutes. Stir in the tomato paste, tamarind concentrate, anchovy, chipotle, thyme and orange zest and cook until a thick paste forms, about 1 minute. Stir in the vinegar, star anise, cloves and the shallot mixture. Add the raisins with their soaking liquid along with the room-temperature water. Bring the sauce to a simmer and cook over low heat, stirring occasionally, until the sauce has reduced slightly, about 10 minutes. Let cool slightly. Transfer to a blender and puree until very smooth. Season with salt and let cool completely before serving.

Steps:

• 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.