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Spicy Tamarind Skirt Steak

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Spicy Tamarind Skirt SteakDitte Isager

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 Thai or serrano chiles, with seeds, thinly sliced into rounds
1/4 cup tamarind concentrate
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon plus 4 teaspoons vegetable oil
1 1/2 pounds skirt steak, cut into 4 pieces
Ingredient info: Tamarind concentrate, often labeled "concentrate cooking tamarind," is available at Asian markets.

Preparation

  1. Step 1

    Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.

    Step 2

    Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2–4 minutes per side for medium-rare.

    Step 3

    Transfer steak to a cutting board; let rest at least 5 minutes before slicing.

    Step 4

    DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

TagsSteakBeefMeatTamarindMainDinnerNut FreeGluten FreeDairy FreeKetoEasyWeeknight Meals5 Ingredients or FewerMake AheadSearCast Iron SkilletBon Appétit

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