Spicy Tamarind Skirt Steak

Name: Spicy Tamarind Skirt Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp kosher salt; 3 Tbsps light brown sugar; 3 Thai or serrano chiles, with seeds, thinly sliced into rounds; 680 grams skirt steak, cut into 4 pieces; 59 milliliters tamarind concentrate; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Spicy Tamarind Skirt Steak a try. One serving contains 344 calories, 37g of protein, and 16g of fat. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. A mixture of vegetable oil, tamarind concentrate, skirt steak, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Whisk chiles, tamarind, brown sugar, salt,and 1 tablespoon oil in a shallow baking dishuntil sugar is dissolved.

Ingredients you will need

Brown Sugar

Tamarind

Chili Pepper

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Add steak and turnto coat. Cover and chill at least 4 hours.

Ingredients you will need

Steak

Heat 2 teaspoons oil in a large skillet over highheat. Working in 2 batches and addingremaining 2 teaspoons oil between batches, cooksteak until deeply browned, 2–4 minutesper side for medium-rare.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer steak to a cutting board; letrest at least 5 minutes before slicing.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

DO AHEAD: Steak can be marinated1 day ahead. Keep chilled.

Ingredients you will need

Steak

Equipment

Whisk

Frying Pan

Cutting Board

Ingredients

Servings:

1Tbsp

kosher salt 3Tbsps

light brown sugar 3

Thai or serrano chiles, with seeds, thinly sliced into rounds 680grams

skirt steak, cut into 4 pieces 59milliliters

tamarind concentrate 1Tbsp

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Anthem Estate Merlot Mt. Veeder Napa Valley Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.