Tex-Mex Skirt Steak

Ingredients

• 1-½ tsp. chopped fresh oregano (optional)
• 2 limes; one halved, one cut into wedges for garnish
• 1 Tbs. vegetable oil; more for the pan
• 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
• • Kosher salt and freshly ground black pepper to taste
  • 1-½ tsp. minced garlic
  • 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