Chili Lime Cumin Beef Skirt Steak Skewers Recipe Mexicanfoodcom

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LIME-SOAKED, CUMIN-CRUSTED SKIRT STEAK



Lime-Soaked, Cumin-Crusted Skirt Steak image

Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak. Southwest, Mexican, South American(Chilean) recipe.

Provided by Sharon123

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs skirt steaks
1 cup fresh lime juice (about 8 limes)
3 tablespoons cumin seeds (or 1 1/2 tablespoons ground cumin)
2 1/2 tablespoons minced garlic
1/3 cup roughly chopped fresh cilantro
kosher salt and freshly cracked black pepper
1/2 cup finely chopped pitted green olives
1 teaspoon chopped dried red chili pepper, of your choice to taste
1/4 cup olive oil
2 tablespoons freshly cracked black pepper

Steps:

  • Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
  • Light up a fire in your grill.
  • In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
  • When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
  • In a medium bowl, combine all the relish ingredients and mix well.
  • Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!
  • Note* You may substitute flank steak, or round steak for the skirt.

Nutrition Facts : Calories 565, Fat 36, SaturatedFat 9.4, Cholesterol 147.4, Sodium 424.8, Carbohydrate 11.8, Fiber 2.3, Sugar 1.4, Protein 49.8

CHILI-LIME FLANK STEAK



Chili-Lime Flank Steak image

Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

1 lime, plus wedges for serving
1 tablespoon chili powder
1 tablespoon packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 1 1/2- to 2-pound flank steak
Vegetable oil, for the grill

Steps:

  • Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
  • Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
  • Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS



Chili-Lime-Cumin Beef Skirt Steak Skewers image

This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with Red Pepper-Mango Salsa recipe #69592 or Chipotle Cream recipe #69593.

Provided by Charlotte J

Categories     Mexican

Time 33m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 beef skirt steak (about l-1 1/2 pounds)
8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
2 large fresh anaheim chilies, seeded,cut into 2 inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
salt and pepper
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped chipotle chile in adobo
2 cloves garlic, minced
1 1/2 teaspoons ground cumin

Steps:

  • Cut beef steak crosswise into three equal pieces.
  • Combine marinade ingredients in small bowl.
  • Place beef and marinade in food-safe plastic bag; turn beef to coat.
  • Close bag securely and marinate in refrigerator for one hour.
  • Soak twelve 9-inch bamboo skewers in water for one hour; drain.
  • Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
  • Drizzle with oil; toss to coat.
  • Set aside.
  • Alternately thread vegetables evenly onto six skewers.
  • Remove beef from marinade; discard marinade.
  • Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
  • Place beef on grid over medium, ash-covered coals.
  • Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
  • Place vegetable skewers on grid around beef.
  • Grill uncovered, 6 to 8 minutes or until tender, turning once.
  • Cut beef between skewers to make individual servings.
  • Season beef and vegetable skewers with salt and pepper as desired.
  • Serve with Red Pepper-Mango Salsa or Chipotle Cream.

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