Spicy Tamarind Skirt Steak
A bold and flavorful skirt steak marinated in a spicy-sweet tamarind sauce with Thai chiles and brown sugar. The tamarind adds a tangy depth while the chiles bring heat to this Asian-inspired dish.
4 servings
4 hr 13 min
Ingredients
- •3 whole Thai or serrano chiles
- •¼ cup tamarind concentrate
- •3 tablespoons light brown sugar
- •1 tablespoon kosher salt
- •5 teaspoons vegetable oil
- •1½ pounds skirt steak
- •Ingredient info: Tamarind concentrate
- •often labeled "concentrate cooking tamarind
- •" is available at Asian markets.
Cooking Instructions
- 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.
240 min
- 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.
8 min
- 3.
Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
5 min
- 4.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
