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Ingredients
1 tablespoon kosher salt
3 tablespoons brown sugar light
3 serrano chiles with seeds, thinly sliced into rounds
1.5 pounds skirt steak cut into 4 pieces
0.3 cup tamarind concentrate
1 tablespoon vegetable oil
Equipment
frying pan
whisk
cutting board
Directions
Whisk chiles, tamarind, brown sugar, salt,and 1 tablespoon oil in a shallow baking dishuntil sugar is dissolved.
Add steak and turnto coat. Cover and chill at least 4 hours.
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.
Transfer steak to a cutting board; letrest at least 5 minutes before slicing.
DO AHEAD: Steak can be marinated1 day ahead. Keep chilled.
