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Tex-Mex Skirt Steak

A Tex-Mex rub gives a spicy kick to skirt steak

Coating the steaks on just one side means a delicious balance of spice and meat flavors.

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

four.

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

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.

Richard Chamberlain is the chef/owner of Chamberlain's Prime Chop House in Dallas. Photos:

Brian Hagiwara. From FC #22, pp. 32-35.