Chili-Rubbed Skirt Steak
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Martha Stewart Living, January 2005
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 5 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- Coarse salt and ground pepper
- 1 1/2 pounds skirt steak
- 2 teaspoons olive oil, plus more for grates
Directions
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In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
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Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.
Great Idea with the tortillas! I used a flank steak, and it was just as delicious! The seasoning was just the right amount and not spicy in the least! I just placed the steak in the seasoning so I could coat it evenly, and that wsa the right amount. I also used the skillet, and got it a perfect medium rare! Everyone should try this easy one!
Wow, this was REALLY good! And super easy too. Definitely a keeper!! Served it with warm flour tortillas, guacamole, sauteed onions
Is this spicy?
Is this spicy?
It is mashed potatoes, not a salad.
What kind of salad is with the chili rubbed skirt steak? Please send recipe.
Actually I think it's mashed potatoes topped with green onions and bacon.
What is the salad? Looks like tomatoes and feta?