Tex-Mex Skirt Steak

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