Spicy Tamarind Skirt Steak

Ingredients for Spicy Tamarind Skirt Steak

• 3 Thai or serrano chillies, with seeds, thinly sliced into rounds

• 60ml tamarind concentrate

• 3 tablespoons light brown sugar

• 1 tablespoon kosher salt

• 1 tablespoon plus 20ml vegetable oil

• 675g skirt steak, cut into 4 pieces

• Ingredient info: Tamarind concentrate, often labeled "concentrate cooking tamarind," is available at Asian markets.

Whisk chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.