Tex-Mex Skirt Steak

A Tex-Mex rub gives a spicy kick to the oft-overlooked skirt steak. Coating the steaks on just one side means a delicious balance of spice and meat flavors.

• 1/2 tsp. chili powder
• 1-1/2 tsp. cumin seeds, toasted and ground
• 1-1/2 tsp. minced garlic
• 3/4 tsp. kosher salt
• 1-1/2 tsp. chopped fresh oregano (optional)
• 1/8 tsp. cayenne
• 1 Tbs. vegetable oil; more for the pan 
• 1 lb. skirt steak, trimmed and cut into four portions
• Kosher 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 and gently pound them 1/4 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 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes 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 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.