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Chile-Lime Skirt Steak
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    • Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.

    Ingredients

    Serves:

      • 2 pounds skirt steak (about 2 small steaks), halved crosswise
      • 1/2 lime
      • 1 tablespoon plus 1 teaspoon Worcestershire sauce
      • 1/2 to 1 teaspoon purchased chile powder
      • 2 tablespoons olive oil
      • 1/2 teaspoon kosher salt

    Directions

    Put the steaks in a large mixing bowl. Squeeze the lime’s juice on top of the steaks and add the Worcestershire sauce, chile powder, olive oil, and salt to the bowl. Toss the steak well with the seasonings, massaging them into the meat.

    Heat a grill to high (or a grill pan or cast-iron skillet over medium-high heat). When it’s hot, add the steaks and cook for 3 to 5 minutes on each side for medium-rare doneness, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

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    1 Comment

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    syankesfan5

    delicious and perfect with your pico de gallo

    September 08 2011 at 4:41 PM Report abuse rate up rate down Reply

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