Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (3 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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial