2 Serrano Chiles, with seeds, thinly sliced into rounds
3 tbsp. grated Piloncillo (Brown Sugar Cane)
1 tbsp. Kosher Salt
2 tbsp. Grape Seed Oil
2 pounds Skirt Steak, cut into 4 pieces
Whisk tamarind, chiles, piloncillo, salt, and 1 Tbsp. oil in a shallow baking dish. Add steak and turn to coat. Cover and chill at least for 2 hours.
Heat 1 tbsp. oil in a large skillet over high heat. Working in 2 batches and adding remaining oil between batches, cook steak until it starts to caramelize and it’s deeply browned, about 2–4 minutes per side for medium-rare.
Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
Grill tortillas and serve steak in tacos, top with salsa