Traditional recipes

Spicy Tamarind Skirt Steak

Spicy Tamarind Skirt Steak

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
  • ¼ cup tamarind concentrate
  • 3 tablespoons light brown sugar
  • 1 tablespoon plus 4 tsp. vegetable oil
  • 1½ pound skirt steak, cut into 4 pieces

Ingredient info:

  • Tamarind concentrate, often labeled “concentrate cooking tamarind,” is available at Asian markets.

Recipe Preparation


  • Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. 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 tsp. oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 tsp. 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.


  • Steak can be marinated 1 day ahead. Keep chilled.

Nutritional Content

Calories (kcal) 410 Fat (g) 22 Saturated Fat (g) 7 Cholesterol (mg) 95 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 14 Protein (g) 36 Sodium (mg) 1560Reviews Section

Watch the video: Mushroom, Leek and Tarragon Pasta - Gordon Ramsay (October 2021).