Best Chili Lime Cumin Beef Skirt Steak Skewers Recipe Mexicanfoodcom Recipes

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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

CUMIN-RUBBED SKIRT STEAK FAJITAS



Cumin-Rubbed Skirt Steak Fajitas image

Skirt steak is a very tender cut,the classic choice for fajitas, but the new flat iron steak will be very good as well. This meal calls for a fruity red wine, like a Zinfandel.

Provided by annconnolly

Categories     Mexican

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin seed
1/2 teaspoon fresh coarse ground black pepper
1 large garlic clove, quartered
2 teaspoons olive oil
1 lb skirt steak (or flat iron steak)
4 poblano chiles
1/3 cup sour cream
salt
6 (8 inch) flour tortillas
1 small onion, thinly sliced
1 cup tomatoes, finely chopped red and yellow
1 avocado, peeled and cut into 1/2-inch chunks

Steps:

  • Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
  • Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef's knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
  • Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
  • Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
  • Transfer the chiles to a paper bag and let steam for about 5 minutes.
  • Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
  • In a small bowl, mix the chiles and sour cream. Season with salt.
  • Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
  • Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
  • Warm the tortillas on the grill for a few seconds until pliable.
  • Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.

Nutrition Facts : Calories 1242.9, Fat 59, SaturatedFat 17.5, Cholesterol 167.3, Sodium 1271.7, Carbohydrate 112.4, Fiber 15.2, Sugar 13.7, Protein 67.8

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