Best Skirt Steak Chili Recipes

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SOUTHWESTERN CHILI-RUBBED SKIRT STEAK



Southwestern Chili-Rubbed Skirt Steak image

Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 6

5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Coarse salt and ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates

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.

Nutrition Facts : Calories 383 g

SKIRT STEAK CHILI



SKIRT STEAK CHILI image

Categories     Beef     Sauté     Quick & Easy

Yield 4 bowls

Number Of Ingredients 14

1 lb skirt steak, cut in 3/8" dice
1 med. onion, chopped fine
1 small green pepper, chopped fine
1 tsp fresh minced garlic
3 cans red beans
2 tbsp good quality chili powder
1 tsp salt
1/2 tsp ground chipotle pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp ground cumin
1/2 tsp Tabasco sauce (opt)
1/4 cup tomato sauce
3 tbsp olive oil

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 SKIRT STEAK



Chili-Rubbed Skirt Steak image

Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 7

4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
Coarse salt and ground pepper
2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

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.

Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g

CHILI-RUBBED SKIRT STEAK TACOS



Chili-Rubbed Skirt Steak Tacos image

This flavorful steak taco recipe from actress Eva Longoria's book "Eva's Kitchen" makes an authentic Mexican entree or appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Canola oil, for grilling
2 tablespoons chili powder
2 pounds skirt steak
Coarse salt
12 homemade or store-bought Homemade Corn Tortillas
Chunky Guacamole with Serrano Peppers

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.

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.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS RECIPE - MEXICAN.FOOD.COM



Chili-Lime-Cumin Beef Skirt Steak Skewers Recipe - Mexican.Food.com 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 @MakeItYours

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.

CHILI-SPICED SKIRT STEAK TACOS



CHILI-SPICED SKIRT STEAK TACOS image

Categories     Sandwich     Beef     Backyard BBQ     Dinner     Grill/Barbecue

Yield 12 people

Number Of Ingredients 22

6 teaspoons sweet paprika
3 teaspoon ancho chile powder
3 teaspoon garlic powder
3 teaspoon onion powder
3 teaspoon light brown sugar
1 1/2 teaspoon chipotle chile powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3teaspoon salt
3/4 teaspoon freshly ground pepper
1 cup fresh lime juice
3 tablespoon vegetable oil
4 1/2 lbs skirt steak
30 corn tortillas
4 to 6 roma tomatoes, diced
3/4 tablespoons roughly chopped cilantro
CILANTRO CREAM SAUCE
2 cup sour cream
Juice of 2 lime
1 cup packed roughly chopped fresh cilantro
2 green onion roughly chopped, green part only
Place sour cream, lime juice, cilantro, and green onion in the jar of a blender. Puree into smooth. Transfer to a small container and refrigerate until ready to serve.

Steps:

  • In a small bowl, mix together paprika, ancho chile powder, gralic powder, onion powder, light brown sugar, chipotle chile powder, cumin, coriander, salt, and pepperl. Add lime juice and oil, stir to combine. 2 Place skirt steak in a large resealable plastic bag and pour in marinade. Seal bag and toss to thoroughly coat steak. Marinate at room temperature for 1 hour while preparing the grill. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips. 4 To serve, briefly warm tortillas on grill, then top with slices of steak, diced tomatoes, cilantro, and cilantro cream.

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