Lime-Soaked, Cumin-Crusted Skirt Steak

Submitted by Sharon123

"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."

 

• Ready In: 28mins
• Ingredients: 10
• Serves: 4

ingredients

• 907.18 g skirt steaks
• 236.59 ml fresh lime juice (about 8 limes)

• For the Rub

• 44.37 ml cumin seeds (or 1 1/2 tablespoons ground cumin)
• 36.97 ml minced garlic
• 78.78 ml roughly chopped fresh cilantro
• kosher salt and freshly cracked black pepper

• For the Relish

• 118.29 ml finely chopped pitted green olives
• 4.92 ml chopped dried red chili pepper, of your choice to taste
• 59.14 ml olive oil
• 29.58 ml freshly cracked black pepper

directions

1. 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.
2. Light up a fire in your grill.
3. 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.
4. 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.
5. In a medium bowl, combine all the relish ingredients and mix well.
6. Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!
7. Note* You may substitute flank steak, or round steak for the skirt.

Reviews

[Stephanie S.]

This was our first time making a skirt steak and we were a little nervous about it being tough. I followed the recipe exactly and the meat was PERFECT!!! It was just the way we like it, the 4 minutes per side was the right amount of time. Thank you Sharon123 for this fantastic recipe.

 

[CiaoBella]

Delicious. We halved the recipe but doubled the rub b/c it was so good. Didn't have olives on hand, so used capers. Thanks!

 

[jacurlynengelmann]

Love the bold flavor. Can't wait to make again

 

[Mom2Rose]

ZWT4: We loved this steak!! We added some fresh tomatoes to the relish!! Perfect!

 

[Dr. Jenny]

DH and I made this for dinner last night using a round steak. Since it was only 1 lb, I halved the recipe with great results. This easy-to-make recipe sure packs a lot of flavor! My steaks were much thinner than I usually like to buy them and thus the olive taste in the relish was a little overpowering (good, but a little much). DH and I look forward to trying this recipe again using a somewhat thicker cut of meat as we suspect the flavors will be a little better distributed. Thanks for this keeper, Sharon. Made for ZWT4.