Spicy Tamarind Skirt Steak

• Gluten free

• Meat

  • 4 cut into pieces 1 1/2 pounds skirt steak

• Produce

  • 3 Thai or serrano chiles

• Canned Goods

  • 1/4 cup Tamarind concentrate

• Baking & Spices

  • 3 tbsp Brown sugar, light
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 2 1/3 tbsp Vegetable oil

Found on epicurious.com

Description

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.

Directions

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

Nutrition