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Cooking Guide

Skirt Steaks with Tex-Mex Chili Rub

4 8 OUNCE STEAKS; SERVE 4-6 

Thaw* product on a dish in the refrigerator.

 

SAUTÉ

  • 4 8 oz skirt steaks, thawed*
  • 2 dried chipotle chilies, 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 chilies, cumin, coriander and mustard seeds in a dry pan on high 2-4 minutes.
  2. Transfer to a spice mill or blender, add remaining ingredients and grind to a fine powder.
  3. Rub spices evenly on steaks.
  4. Grill 4-6 minutes per side for medium-rare or to desired doneness.
  5. Let rest 5 minutes before slicing. Serve hot as fajitas, with your favorite side dishes or let cool and serve as a steak salad.

 

FOR BEST RESULTS

*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 30 minutes before cooking.

Let rest for 5 minutes before serving.