Ditte Isager
You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.
Recipe information
Yield
4 Servings
Ingredients
3
Thai or serrano chiles, with seeds, thinly sliced into rounds
¼
cup tamarind concentrate
3
tablespoons light brown sugar
1
tablespoon kosher salt
1
tablespoon plus 4 tsp. vegetable oil
1½
pound skirt steak, cut into 4 pieces
ingredient info:
Tamarind concentrate, often labeled “concentrate cooking tamarind,” is available at Asian markets.
Need to make a substitution?
Preparation
Instructions
Step 1
Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. 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 tsp. oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 tsp. 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.
DO AHEAD:
Step 4
Steak can be marinated 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 410 Fat (g) 22 Saturated Fat (g) 7 Cholesterol (mg) 95 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 14 Protein (g) 36 Sodium (mg) 1560