I usually don’t opt for a marinade when cooking beef, but I do make an exception for skirt steak. Skirt steak is hands down one of my favorite cuts of meat, (when its cooked properly.) It’s what I make when I want to treat myself. It’s rich, bold and beefy and completely delicious!
Because skirt steak has a lot of connective tissue, it has the potential to be pretty darn tough, which is why I like to marinate it for a bit first. The acid in the marinade does the work of tenderizing the steak, as well as flavoring it.
Here’s what you need for the marinade:
Why Tamarind?
I recently finished testing my recipes for Perfect Pad Thai and Spaghetti Squash Pad Thai and wanted to find other uses for tamarind. Tamarind is one of those interesting ingredients that I never really knew much about. I’ve seen it in curries and of course pad Thai, but other than that it was mostly a mystery to me. Tamarind has a very unique flavor. It’s sour and sweet, making it a great match for rich, beefy skirt steak!
Where to find Tamarind Paste:
You can find tamarind paste online or at most Asian markets, However, I actually prefer to make my own. It’s more economical that way and I know exactly what’s in it. It takes a bit of elbow grease but the process is easy. I’ve posted my recipe for Tamarind Paste at the bottom of this page in case you want to try DIY.
Marinate the skirt steak
Start by combining the ingredients for the marinade in a small bowl, then pour it over the steak. Toss well to make sure every inch of the steak is coated. Cover it with plastic and place in the fridge for two hours. In the case of this recipe, I wouldn’t go over 4 hours of marinating time. In my experience, the marinade starts to overwhelm the steak if left on for much longer.
How to cook skirt steak:
The key to a perfectly cooked skirt steak is really high heat and a really short amount of time. Over-cooking this cut will result in a very chewy and unpleasant steak. Make sure your grill is already very hot before popping it on. Grill the steak for two to four minutes on each side then let it rest a few minutes before slicing. Slice the beef very thinly and against the grain. I can hardly wait to dig into this! I could literally eat the whole thing standing over the cutting board!
How to serve tamarind and lime marinated skirt steak:
I love serving slices of skirt steak over a bed of rice with fresh veggies and my Awesome Peanut Sauce. Or pile it into a warm tortilla with Mango Sesame Slaw or Fresh Pineapple Salsa.
More Recipes to try:
Tamarind, Honey and Lime Marinated Skirt Steak
Ingredients
- 1 1/2 pounds skirt steak
- 2 tbsp tamarind paste
- 2 tbsp honey
- 2 tbsp fresh lime juice about one lime
- 2 tsp minced garlic about 2 cloves
- 3/4 tsp salt
Instructions
- Make the marinade by stirring together the tamarind, honey, garlic, lime and salt. Toss the steak into the marinade and marinate for 2 hours. Grill on high on well oiled grates for 2-4 minutes on each side, depending on thickness. Allow to rest for a few minutes before slicing. Garnish with sliced jalapeños, crushed peanuts, cilantro and or green onions.
Tamarind Paste
Ingredients
- 1 14.5 ounce block wet tamarind pulp
- 3 cups water
Instructions
- Place the block of tamarind pulp in a bowl and cover with boiling water. Allow to soak for at least 30 minutes. Use a fork or potato masher to break up the pulp. Pass through a fine mesh strainer to separate the pulp from the seeds and fibers.Pour the pulp into a medium sized sauce pan and simmer from 30-45 minutes until thick and deep brown. As most of the water becomes evaporated the paste will splatter so cover with a lid, leaving a small opening for steam to escape. Pour into a jar and keep refridgerated for up to 2 months.
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