Spicy Tamarind Skirt Steak Recipes

Steps:

• Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
• Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2-4 minutes per side for medium-rare.
• Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
• DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Steps:

• At home
• One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
• At the tailgate
• Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.

Steps:

• Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to 4 hours ahead.)
• Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
• Place steak on grill or in the skillet on top of the stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
• Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.