Chili-Rubbed Skirt Steak

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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.  Serves 4

Note: Also try with top blade steak.


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