Chili-Rubbed Skirt Steak
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- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
Ingredients
- 4 teaspoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons light-brown sugar
- 1 teaspoon dried oregano
- Coarse salt and ground pepper
- 2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
- 1 tablespoon olive oil
Directions
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Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
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Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
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Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
This recipe was so delicious and easy. We substituted rib eye for the skirt steak. We made the salad that's featured with the steak and the dressing was marvelous. We added about 1/2 Tbsp. of finely chopped shallots to the dressing. The dressing tasted similar to the sauce on a Big Mac
This is one of my favorite recipes. The rub is so flavorful and the dressing for the romaine salad is very tasty. The next day sandwiches mentioned in the recipe are excellent, also.
Skirt steak is unavailable in Canada (?) so I substituted flank steak which worked well.
This turned out fantastic! Easier than expected, and very tasty. I am making it again tonight.
This was a quick and easy recipe, and it turned out tasting excellent. I just needed to use less salt!