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Spicy Tamarind Skirt Steak

Name: Spicy Tamarind Skirt Steak
Cuisine: southeast_asian
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.

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
4.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

Recipes sourced from Epicurious.com.

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