Chili Rubbed Skirt Steak Recipes

CHILI-RUBBED SKIRT STEAK

Steps:

• Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
• Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
• Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

SOUTHWESTERN CHILI-RUBBED SKIRT STEAK

Steps:

• In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
• Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.

CHILI AND COFFEE-RUBBED STEAKS

Steps:

• Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
• Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
• Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

CHILI-RUBBED STEAK TACOS

Steps:

• In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
• Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
• Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
• Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

CHILE-RUBBED STEAK WITH CREAMED CORN

Steps:

• Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
• Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.

CHILI-RUBBED SKIRT STEAK

Steps:

• Heat the broiler with the rack 4 inches from the heat. In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
• Place the steaks on a rimmed baking sheet or broiler pan. Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness. Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
• Remove foil and divide steaks among 4 serving plates. Drizzle with any accumulated juices from the platter.
• In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine. Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice the hearts in half lengthwise. Place one half on each plate; top with the dressing. Sprinkle with the scallions and serve.

SKIRT STEAK CHILI

Steps:

• In a heavy pot, sautee the onion and pepper over high heat until the onion starts to brown. Add the seasonings. continue to cook until onion is well browned. Add the meat and garlic. Cook until meat is browned (not grey). Add the beans, bring to a boil, then reduce heat and simmer partially covered until the beans are tender and the liquid is reduced.

CHILI-RUBBED STEAK & BREAD SALAD

Steps:

• Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

GARLIC-AND-CHILI-RUBBED STEAKS

Steps:

• In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
• Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
• Prepare grill.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.

CHILI-RUBBED SKIRT STEAK TACOS

Steps:

• Lightly oil a grill pan and preheat over medium-high heat.
• Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
• Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
• Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.