One of my All-Time Favorites

Of course, my "all-time" isn't exactly a long time since I've only been cooking for a few years, but this remains a recipe that I've reached for several times since I found it in an "Everyday Food" issue late last summer. If you can't find skirt steak in your grocery store, ask your butcher for some. It's very fast to prepare, and it's a fairly nice dish considering the lightning fast prep time. Turn on the fan above your stove when you put the steaks in the oven because things might get a little smokey with the meat sizzling so close to the heat source. Serve with a cool green salad and creamy dressing. Also, feel free to cut the recipe in half as I did when I made this last night. The leftovers make for great fajita meat.


Chili-Rubbed skirt steak
serves 8

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 lb. beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

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 tsp. 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.

Remove foil and divide steaks among serving plates. Drizzle with remaining juices.