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I made this on a random weeknight and immediately wished I had people over to flex on. It’s that kind of dish—sticky, savory beef with a glaze that tastes like you actually know what you’re doing, paired with a cornbread that’s got just enough attitude thanks to scallions and cracked pepper.
Serves: 2–4
Total Time: ~45 min
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Ingredients
For the Beef + Tamarind Soy Glaze
• 1 lb flank or skirt steak, thinly sliced against the grain
• Kosher salt + black pepper
• 2 tbsp neutral oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 2 tbsp tamarind concentrate (or 1 tbsp paste + 1 tbsp water)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp chili flakes (optional)
• 1 tsp toasted sesame oil
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Savory Cornbread (Skillet-Style)
• 1 ½ cups finely ground yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ¼ tsp kosher salt
• 1 cup full-fat buttermilk
• 2 large eggs
• ½ cup unsalted butter, melted and cooled slightly
• ½ cup chopped scallions (green + white parts)
• ½ cup finely diced red bell pepper
• Optional: ¼ cup sharp cheddar or crumbled feta for extra savory kick
Directions:
Make the Cornbread
Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat.In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.In another bowl, whisk buttermilk and eggs until smooth, then stream in melted butter while whisking.Add wet to dry and stir just until combined. Fold in scallions and peppers (and cheese if using).Carefully remove hot skillet, swirl in a small pat of butter or oil, and immediately pour batter in.Bake 20–25 min until golden brown, edges crisp, and center set. Let cool 10 min before slicing.
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Cook the Beef + Glaze
Season sliced beef with salt and pepper.Heat oil in a skillet over high heat. Sear beef in batches until caramelized but not overcooked. Set aside.Lower heat to medium. Add garlic and ginger; sauté 30 sec.Stir in soy sauce, tamarind, vinegar, brown sugar, chili flakes, and sesame oil. Simmer until thickened (1–2 min).Return beef to skillet and toss in glaze until sticky and glossy.
Slice warm cornbread and top with glazed beef. Spoon extra sauce over the top. Garnish with scallion curls, chili oil drizzle, or sesame seeds.
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