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Spiced Skirt Steak

The go-to recipe for delicious steak any night of the week.

Spiced Skirt Steak

This is such a versatile and easy recipe that you'll be able to pull it together whenever you're in the mood for steak. Skirt steak is an inexpensive yet very flavorful cut of meat from the plate section of the cow that responds well to marinades and quick cooking methods like grilling and broiling. This recipe contains lots seasonings in your spice rack, yet the steak can be used for many dishes, including sliced steak sandwiches and fajitas. Perfect for a simple week night meal, but good enough for company!

Equipment: cutting board; chef's knife; measuring spoons; small mixing bowl; whisk or spoon; resealable plastic bag or shallow container and plastic wrap; grill or broiler pan; tongs


2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

4 large garlic cloves, minced and mashed to a paste with 1 teaspoon coarse salt

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

2 pounds skirt steak

shishito or baby bell peppers (optional)

1. In a small bowl stir together chili powder, cumin, coriander, garlic paste, Worcestershire sauce, sugar, pepper, and oil. Set aside.

2. Trim the skirt steak of any excess fat and cut into large pieces between 8-10-inches long to fit easily on the grill/pan. Rub the spice mixture all over the meat. Marinate the meat in a resealable plastic bag (or shallow container covered with plastic wrap), chilled, at least 20 minutes up to overnight.

ILOC tip: it is ideal to marinate the steak all day or overnight to get the best flavor.

3. Remove the meat from the refrigerator and heat a grill or grill pan.

4. Grill the steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat, for about 2-4 minutes on each side, or until just springy to touch, for medium-rare meat.

ILOC tip: some parts of the skirt are thicker than others, so adjust cooking times accordingly.

Let the steak stand on a cutting board for 5 minutes and cut across the grain on the diagonal into thin slices. Serve immediately.

Makes 4-6 servings, depending on use.

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