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Tex-Mex Skirt Steak




Source of Recipe


net serf


List of Ingredients




1/2 tsp. chili powder
1 1/2 tsp. cumin seeds, toasted and ground
1 1/2 tsp. minced garlic
3/4 tsp. salt
1 1/2 tsp. chopped fresh oregano (optional)
1/8 tsp. cayenne
1 Tbs. vegetable oil; more for the pan
1 lb. skirt steak, trimmed and cut into four portions
Salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish

Recipe



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 skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 min. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 min. for medium rare. (Check by feeling it, if you're experienced, or cut into the meat to look at the color--it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 min. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.

Serve this spicy steak plain or fajita style, with warm flour tortillas, salsa, and guacamole. Serves four.

From Fine Cooking