Tex-Mex Skirt Steak

Tex-Mex Skirt Steak
Photo by Brian Hagiwara


  • 1 Tbs. vegetable oil; more for the pan
  • 2 limes; one halved, one cut into wedges for garnish
  • 1-½ tsp. chopped fresh oregano (optional)
  • 1 lb. skirt steak, trimmed and cut into four portions
  • 1-½ tsp. cumin seeds, toasted and ground
  • ¾ tsp. kosher salt
  • ½ tsp. chili powder
  • + 3 more ingredients
    • 1-½ tsp. minced garlic
    • Kosher salt and freshly ground black pepper to taste
    • 1/8 tsp. cayenne

Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side. Lightly coat a large ...

View full recipe at Fine Cooking


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