Tex-Mex Skirt Steak
From Fine Cooking Issue 022.
Source and licence
From Fine Cooking Issue 022, printed page 32, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_022
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
United States. Associated with United States by a place in its title: tex-mex (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 lb. skirt steak
- four portions Salt
Method
- Serve this spicy steak plain or fajita style, with warm flour tortillas, salsa, and guacamole.
- Serves four.
- V2 tsp.
- chili powder 1 V2 tsp.
- cumin seeds, toasted and ground 1 V2 tsp.
- minced garlic % tsp.
- salt 1 V2 tsp.
- chopped fresh oregano (optional) Vs tsp.
- cayenne 1 Tbs.
- vegetable oil;
- more for the pan 1 lb.
- skirt steak, trimmed and cut into four portions Salt and freshly ground black pepper to taste 2 limes;
- one halved, one cut into wedges for garnish Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil.
- Cover the steaks with plastic wrap A splash of balsamic vinegar makes a simple, tasty sauce.
- Serve seared Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar over arugula.
- and gently pound them Va inch thick with the flat side of a meat mallet.
- Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.
- Lightly coat a large skillet with about 2 tsp.
- oil and set the pan over high heat.
- When the oil is just barely smoking, add the steaks, uncoated side down;
- lower the heat slightly and sear the meat for 3 min.
- (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 min.
- for medium rare.
- (Check by feeling it, if you're experienced, or cut into the meat to look at the color — it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 min.
- Cut the steaks into V4-inch-thick slices, garnish with the lime wedges if you like, and serve.