This Grilled Chili Rubbed Skirt Steak is not only delicious but has a plethora of serving options. It can be served this as an entrée with a baked potato and side salad, on toasted hoagie rolls or as kicked-up steak tacos. It’s terrific served over salad greens for a hearty dinner salad, too.
Easy Grilled Chili Rubbed Skirt Steak Recipe
Grilling is a year-round happening at our house, both indoor and outdoor. Our outdoor grill never gets “put away” for the Winter, but when it’s just too cold to brave the elements I use my indoor grill pan for equally delicious results. I’m a firm believer that cooking doesn’t have to be complicated to be good. I’ve used this same rub for grilling flank steak and London broil as well, adjusting the grilling time based on the thickness of the meat. This simple recipe produces restaurant quality results at your own kitchen table. It doesn’t get any better than that. If you’re looking for another steak recipes, checkout this steak marinade recipe from Hip Foodie Mom.
How to Make the Best Grilled Chili Rubbed Skirt Steak Recipe
When making this skirt steak recipe, it’s important to allow the steak ample time to soak in the seasonings for the best flavor.
- Ingredients you’ll need to make this Skirt Steak recipe: Two pounds of skirt steak, fresh lime juice, dark chili powder, olive oil, ground cumin, minced garlic, paprika, garlic salt and Mexican oregano.
- If you don’t have Mexican oregano, you can use 1/2 the amount substituting Italian oregano.
- The longer you allow the steak to marinate in the flavorful rub, the better the flavor. I recommend at least for at least 4 hours or overnight. This will not only give the flavor time to permeate the meat, but it’s also a terrific time saver for busy weekday meals or when your entertaining family and friends.
- The chili lime rub for this steak recipe is literally as simple as mixing everything together in a bowl and generously rubbing the steak on all sides.
- The grilling time I include for this chili lime skirt steak is for cooking the steak to medium. I don’t recommend going past that point for this particular cut of beef or it could turn into shoe leather.
- Why does steak need a few minutes to rest? This allows the juices in the meat to redistribute so the steak will be nice and tender.
- Store leftover skirt steak in the refrigerator for up to 2 days. Transform it into a steak quesadilla, steak sandwich, tacos or as a topping for a crispy mixed greens salad as a round two meal.
Southern Style Side Dishes to Serve with Skirt Steak
Once you’ve got the steak marinating in the refrigerator it’s time to think of the sides! Once the menu is fully planned out, the only thing left to do is the grilling and eating. Side dish recipes you may like to try:
- Cilantro Lime Cole Slaw is the perfect topping for skirt steak tacos.
- Air Fryer Baked Potatoes are fluffy on the inside with a crunchy exterior.
- Grilled Corn on the Cob can cook along with the skirt steak.
- Seven Layer Salad adds beauty to the table.
- Easy Cornbread Casserole only requires six ingredients to make.
- Asian Ramen Noodle Broccoli Slaw is a spectacular crunchy side dish to make.
- Mozzarella Cheese Garlic Bread and you’ve got a family-style feast.
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Grilled Chili Rubbed Skirt Steak
- 2 lb skirt steak
- 1 1/2 Tbsp dark chili powder
- 1 1/2 Tbsp lime juice
- 2 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 3 clove garlic finely minced
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1/2 tsp oregano
- In a small bowl, whisk together the dark chili powder, lime juice, olive oil, cumin. minced garlic cloves, paprika, garlic salt and oregano until it forms a paste.
- Rub over the skirt steak then put into a storage bag to marinate for at least 4 hours or overnight.
- To prepare: Oil a stovetop grill pan with a couple of drizzles of olive oil or oil the grates of a grill. Preheat the grill pan to high.
- Sear the steak on both sides then lower the temperature to medium and cook for 4-5 minutes per side for medium doneness. Adjust the grilling time based on thickness and desired level of doneness.
- Remove from the grill pan to a cutting board and rest for 5-10 minutes.
- To serve, carve the skirt steak across the grain and serve on toasted hoagie rolls, steak tacos, serve over salad greens as a dinner salad or as an entree with a baked potato.