Grilled Chili Rubbed Skirt Steak – This grilled chili rubbed skirt steak is not only delicious but has a plethora of serving options. I have served this as an entree with a baked potato and side salad. I’ve also served it thinly sliced on toasted hoagie rolls as well as steak tacos. It’s terrific served over salad greens for a hearty dinner salad, too. The grilling time I include for this recipe is for grilling to medium and I don’t recommend going past that point for this particular cut of beef.
For the very best results, allow the steak to marinate in the flavorful rub 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. It’s literally as simple as mixing everything together in a bowl and generously rubbing on all sides of the steak. The only thing left to do is the grilling. And eating, of course.
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 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.
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Helpful Kitchen Items:
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
- Rinse and pat dry the skirt steak.
- 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 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.