February 28, 2020–I will DEFINITELY be making this again. The hardest part is allowing it to marinate for 4 to 24 hour hours; oh, and finding some of the ingredients. I added the guajillo chilis, Worcestershire sauce, Gochujang paste, and tamarind sauce (not picture) to the basic recipe from epicurious which only had the serranos, tamarind paste, brown sugar, and salt.
Step 1: Dice and deseed the chilis then whisk all the ingredients and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Step 2: Add steak, turn to coat, cover, and chill at least 4 hours. That’s it!!! Told you couldn’t be easier. You can even marinate it up to 24 hours in advance so all you have to do is cook it the next day.
Heat 2 teaspoons oil in a large skillet over high heat. Cut the meat into manageable pieces, 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.
Pair with baked beans, your favorite tequila, or with eggs for breakfast.
