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Spicy Tamarind Skirt Steak

['3 Thai or serrano chiles, with seeds, thinly sliced into rounds', '1/4 cup tamarind concentrate', '3 tablespoons light brown sugar', '1 tablespoon kosher salt', '1 tablespoon plus 4 teaspoons vegetable oil', '1 1/2 pounds skirt steak, cut into 4 pieces', 'Ingredient info: Tamarind concentrate', 'often labeled "concentrate cooking tamarind', '" is available at Asian markets.']

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.

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