Ingredients
2 lb skirt steak (about 2 small steaks), halved crosswise
½ lime
1 ⅓ Tbsp Worcestershire sauce
1 tsp chili powder
2 Tbsp olive oil
½ tsp kosher salt
½ lime
1 ⅓ Tbsp Worcestershire sauce
1 tsp chili powder
2 Tbsp olive oil
½ tsp 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, chili 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.
Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
