Tamarindo Asada Steak

Make this drool-worthy carne asada with spicy and sour Tamarind marinade. A recipe from our guest Chef Paola Briseño.

  • Servings 4
  • 30 mins. + 2 hrs. marinate
  • Easy

Recipe

Ingredients

  • 1⁄4 cup Tamarind concentrate
  • 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

Directions

  1. 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.
  2. 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.
  3. Transfer steak to a cutting board; let rest at least 5 minutes before slicing.

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