Flap Steak with Honey-Glazed Carrots and Ricotta

Ingredients

• Sauce

  • 1/3 cup (75 ml) tamarind concentrate (see note)
  • 1/3 cup (75 ml) fish sauce
  • 1/4 cup (60 ml) maple syrup
  • 2 tbsp (30 ml) lime juice
  • 2 tbsp cilantro leaves, finely chopped
  • 1 tbsp (15 ml) low-sodium soy sauce
  • 4 green onions, thinly sliced
  • 1 bird’s eye chili pepper, seeded or not, chopped, to taste
  • 1 garlic clove, chopped

• Carrots

  • 16 small carrots with tops, peeled
  • 1 cup (250 ml) water
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) sambal oelek
  • 1/2 cup (125 ml) ricotta cheese
  • 2 tbsp parsley leaves, finely chopped

• Steak

  • 1 1/2 lb (675 g) beef flap (bavette) or hanger steak
  • 1 tbsp (15 ml) vegetable oil
  • 2 tbsp butter
  • 3 garlic cloves, crushed
  • 6 thyme sprigs