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Cookbook Challenge: Chili Rubbed Skirt Steak


By Mangoes and Chutney (Visit website)





This is by far one of the best recipes I have tried from this cookbook. The spice blend is just perfect and the entire meal is another quick one, coming in at 30 minutes or less. With only six different (common) spices, and a cut of flank or skirt steak, this entire dish is very affordable too.







I followed this recipe exactly with no changes and it was perfect. I served this with corn and buttermilk mashed potatoes, but this would also be great in fajitas or topped on a salad. As you can see, I was only able to get one good picture because my husband was watching and waiting. He couldn't wait to dig in and when he did he was completely satisfied. Two thumbs up for this one!



Everyday Food: Great Food Fast




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 pound 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 teaspoon 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; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
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