Chili-Rubbed Skirt Steak
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated
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Cooking tools:
- Grill
- Mixing bowl
- Glass baking pan
- Paper towel
- Cast iron grill pan
- Skillet
- Vegetable oil brush
- Measuring cup
- Measuring spoon
- Refrigerator
- Cutting board
- Chef's knife
- Serving platter
- Tongs
- Kitchen scale
- Garlic press
Ingredients
- Four 8-ounce portions (2 pounds) of trimmed skirt steak
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons balsamic vinegar, plus more for drizzling
- 2 cloves of garlic, peeled and finely chopped
- 2 teaspoons pure chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Vegetable oil for oiling the grill grate
- Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving
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