Chili-Rubbed Skirt Steak Recipe

Name: Chili-Rubbed Skirt Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground coriander; 1 teaspoon light brown sugar; 1/2 teaspoon dried oregano; Coarse salt and fresh ground pepper; 1 1/4 to 1 1/2 pounds beef skirt steak, cut into 4 pieces; 1 1/2 teaspoons olive oil; 1/4 cup reduced-fat sour cream; 2 tablespoons light mayonnaise; 2 tablespoons fresh lemon juice; 1 teaspoon chili powder; Coarse salt and fresh ground pepper; 2 heads romaine lettuce; 1/4 cup chopped scallions

Servings: persons

2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon light brown sugar
1/2 teaspoon dried oregano
Coarse salt and fresh ground pepper
1 1/4 to 1 1/2 pounds beef skirt steak, cut into 4 pieces
1 1/2 teaspoons olive oil
1/4 cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon chili powder
Coarse salt and fresh ground pepper
2 heads romaine lettuce
1/4 cup chopped scallions

1
Heat the broiler with the rack 4 inches from the heat.
2
In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
3
Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
4
Place the steaks on a rimmed baking sheet or broiler pan.
5
Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness.
6
Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
7
Remove foil and divide steaks among 4 serving plates.
8
Drizzle with any accumulated juices from the platter.
9
In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper.
10
Whisk to combine.
11
Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use.
12
Slice the hearts in half lengthwise.
13
Place one half on each plate; top with the dressing.
14
Sprinkle with the scallions and serve.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons chili powder, 1 teaspoon ground coriander, 1 teaspoon light brown sugar, 1/2 teaspoon dried oregano, and more.

Yes, Chili-Rubbed Skirt Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Rubbed Skirt Steak

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