This Southern Tex-Mex steak is not only delicious but a beginner can cook it perfectly every time

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Cooking a steak can be intimidating. It’s one of those dishes that’s deceptively tricky. If you spend money on a great cut of meat, it usually increases the pressure on the chef to cook it perfectly.
Skirt steak, however, is cheap, and you can lean on the spice rub and marinade to create an impressive result. The spice rub adds flavor, and the marinade ensures it isn't dry, so you should be less stressed about cooking the meat perfectly. And relaxing, in turn, helps make the entire process — from preparing it to eating it — much more enjoyable.
Cooktop Cove
Southern Tex-Mex Steak
3 hours 15 minutes
15 minutes
3 hours 30 minutes
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon kosher salt
1 teaspoon brown sugar
10 oz. strip steak
1 tablespoon olive oil
1 tomato, diced
1 small red onion, diced
Fresh cilantro, chopped
Juice of 1 lime
Shredded cheese
2 bread rolls or tortillas
In a small bowl, combine the spices except for the sugar and salt.
Slice the steak into strips of desired thickness.
Put the strips of steak into a zip-top plastic bag and add the spice mixture. Rub it all over the steak.
Add the kosher salt and brown sugar to the plastic bag, and rub onto the steak.
Place the steak (still in the plastic bag) in the refrigerator for at least 3 hours, preferably overnight.
In a separate medium bowl, combine the tomato, onion, cilantro and lime juice.
Cover and refrigerate until time to serve.
Place a cast iron skillet over medium-high heat.
Add the olive oil. Once the oil is shimmering, add the steak and cook, stirring occasionally, until the meat is brown all over and no traces of pink remain.
Toast the rolls or the tortillas in a dry pan for a few seconds.
Add the steak, a generous portion of the tomato salsa and a sprinkling of shredded cheese.
Serve immediately.
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