Allen Brothers - The Great Steakhouse Steaks

SKIRT STEAK

Original Skirt Steak with Tex-Mex Chili Rub

4 8-ounce Allen Brothers skirt steaks (original), thawed.
2 dried chipotle chilis, opened and seeded
1 tablespoon each cumin, coriander, and mustard seeds
2 tablespoons black peppercorns
¼ cup kosher salt
¼ cup chili powder
2 tablespoons brown sugar
1 tablespoon dried oregano
1 tablespoon each garlic flakes and onion flakes
pinch of cinnamon

1. Toast first 5 ingredients in a dry pan on high 2 to 4 minutes. Transfer to a spice mill or blender. Add remaining ingredients and grind to a fine powder.
2. Rub spices on skirt steak. Grill 3 to 4 minutes per side for medium-rare or to desired level of doneness.
3. Let skirt steaks rest 5 minutes before slicing.

Serve hot as fajitas or with your favorite side dishes, or let cool and serve as a steak salad.
Serves 4 to 6.

Teriyaki Skirt Steak

1. Thaw packaged steak on a dish in the refrigerator.

Saute:
2. In a large skillet, heat 2 teaspoons of olive oil on medium-high until almost smoking.
3. Saute steak 4 to 6 minutes per side for medium-rare, or to desired doneness.
4. Let rest 5 minutes before slicing.

Grill:
2. Heat grill to medium-high.
3. Grill steak 4 to 6 minutes per side for medium-rare, or to desired doneness.
4. Let rest 5 minutes before slicing.

One 8- to 9-ounce skirt steak serves 1.

The USDA recommends cooking to a minimum internal temperature of 160° F. Use a meat thermometer and check temperature in the center of the meat.