Tangy marinated skirt steak with a kick.
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Nutrition per Serving
Ingredients
Estimated total cost: €16.08 · €4.02/serving
- 3 Thai or serrano chiles, with seedsEst. price €0.15–€0.45
- 1/4 cup tamarind concentrateEst. price €0.60–€1.20
- 3 tablespoons light brown sugarEst. price €0.20–€0.40
- 1 tablespoon kosher saltEst. price €0.05–€0.15
- 1 tablespoon plus 4 teaspoons vegetable oilEst. price €0.08–€0.15
- 1 1/2 pounds skirt steak, cut into 4 piecesEst. price €15.00–€24.00
Steps
- 1In a shallow baking dish, combine whisked chiles, tamarind, brown sugar, salt, and 1 tablespoon of oil until the sugar dissolves. Place the steak in the mixture and ensure it is well coated. Cover the dish and refrigerate for a minimum of 4 hours to marinate.
- 2Begin by heating 2 teaspoons of oil in a large skillet over high heat. Divide the steak into 2 batches and add an additional 2 teaspoons of oil between batches. Sear the steak until it achieves a deep brown color, cooking for 2 to 4 minutes on each side to achieve a medium-rare doneness.
Cultural note
The marination technique in this dish is commonly used in Latin American cuisines, particularly in Mexican and Caribbean cooking, to tenderize and flavor meats. The blend of spicy chiles and tangy citrus pays homage to the vibrant flavors of these regions.
Seasonal note
This dish is perfect for summer when citrus fruits and fresh chiles are in season, adding a refreshing and vibrant touch to the meal.
Health note
Skirt steak is a good source of protein and zinc, important for muscle health and immune function. However, the dish is high in fat and sodium, so moderation is key for those watching their intake.
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