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Southwestern Chili-Rubbed Skirt Steak


Traditionally used for fajitas, this type of steak is also delicious with a spice rub such as this.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 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


  1. 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.

  2. 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.

Cook's Notes

Also try with top blade

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