Spicy Tamarind Skirt Steak
Inspired by techniques from Bon Appétit.
Skirt steak marinates in a sweet-sour mix of tamarind, chilli and brown sugar, then goes straight into a screaming-hot frying pan so the sugars catch and char on the surface. A short rest and a thin slice against the grain keep every piece tender.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Make the marinade. In a shallow dish, whisk the chillies, tamarind concentrate, brown sugar, salt and the 1 tablespoon of oil until the sugar dissolves.
- 2
Marinate the steak. Add the steak pieces and turn to coat them all over. Cover and chill for at least 4 hours and up to 1 day.
- 3
Sear in batches. Heat 2 teaspoons of the oil in a large frying pan over high heat. Add 2 pieces of steak straight from the marinade and sear until deeply browned, about 2-4 minutes per side for medium-rare (around 52-54 °C). Lift out, add the remaining 2 teaspoons oil, and repeat with the remaining steak.
- 4
Rest and slice. Transfer the steak to a chopping board and let it rest for at least 5 minutes. Slice thinly against the grain and serve.
Storage
Best eaten right away. Refrigerate leftovers within 2 hours and eat within 3-4 days, reheated gently or served cold and thinly sliced in a salad or wrap. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
35.9 g protein for 366 kcal = 9.8 g per 100 kcal, so protein gives about 39% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.8 g per serving
11.6 % of the 50 g daily maximum · 23.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- shallow non-reactive dish
- whisk
- large frying pan (cast iron if you have it)
- tongs
- instant-read thermometer
- chopping board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 366 kcal |
| Protein | 35.9 g |
| Carbohydrate | 11.9 g |
| of which sugars | 9.6 g |
| of which free sugars | 5.8 g |
| Fat | 19.9 g |
| of which saturates | 6.3 g |
| Fibre | 0.7 g |
| Salt | 1.51 g |
Protein per 100 kcal
9.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
