Chili-Rubbed Skirt Steak
Skirt steak is the traditional steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
- 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
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.
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.
Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.