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Recipe

Tex-Mex Skirt Steak

Brian Hagiwara

Servings: 4

A Tex-Mex rub gives a spicy kick to the oft-overlooked skirt steak. Coating the steaks on just one side means a delicious balance of spice and meat flavors.

Ingredients

  • 1/2 tsp. chili powder
  • 1-1/2 tsp. cumin seeds, toasted and ground
  • 1-1/2 tsp. minced garlic
  • 3/4 tsp. kosher salt
  • 1-1/2 tsp. chopped fresh oregano (optional)
  • 1/8 tsp. cayenne
  • 1 Tbs. vegetable oil; more for the pan 
  • 1 lb. skirt steak, trimmed and cut into four portions
  • Kosher salt and freshly ground black pepper to taste
  • 2 limes; one halved, one cut into wedges for garnish

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 60
      Sodium (mg): 740
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 24

Preparation

  • Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

    Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.

Serve this spicy steak plain or fajita style, with warm flour tortillas, salsa, and guacamole.

Reviews

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Reviews

  • NancyinA2 | 06/08/2013

    very tasty. I will be making this again.

  • laurava | 06/16/2008

    It was okay- good but not great.. i love fajitas but i don';t think this one will be on our rotation list.. other fine cooking ones are staples..

  • jtbucca | 04/04/2008

    It is excellent! We made fajita's with it, it was awesome!

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