Spicy Tamarind Skirt Steak

Spicy Tamarind Skirt Steak

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Makes 4 servings
You’ll see fibers running through the cooked steak; make sure to cut across them for tender slices.

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.


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.

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