Mexican Skirt Steak
This Mexican Skirt Steak is rubbed with a finger-licking spice mix and filled with tomato, bell peppers, onion and cheese.
A quick sear on the outside on a hot pan gives some glorious color. It is then popped in the oven at 350º for 45 minutes.
After 45 minutes, you are left with a perfect medium steak. It’s almost too perfect to eat. No, really. It’s so perfect, you’ll want to keep it all for yourself. Sorry family. I spend too many minutes admiring this wonderful piece of art/steak.
We served our Stuffed Mexican Steak with a generous scoop of The Best Fresh Guacamole (plus more on the side, obviously) and our amazingly awesome Loaded Sweet Corn Salad. So should you! Mm…*drool*
Mexican Skirt Steak
A new recipe to spruce up a skirt steak – Mexican Skirt Steak Roll-Ups! 6 Simple Ingredients + a few spices. Only 15 Minutes hands-on time. Gluten-Free. Low-Carb. Keto.
Ingredients
- 1 lb skirt steak
- 1/4 yellow pepper (finely diced)
- 1/4 green pepper (finely diced)
- 1/2 onion (finely diced)
- 1 roma tomato (finely diced)
- 1/3 cup mexican blend shredded cheese
- 1 fresh lime (just the juice)
- 2 tsp chilli powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- to taste 'salt
Instructions
- Preheat oven 350ºF.
- Sauté the onion, peppers and tomato with the lime juice until soft.
- Mix all the spices for the spice rub and rub both sides of the skirt steak. Season generously with salt.
- Spread the onion, pepper and tomato mixture on top of the steak, top with cheese and roll tightly.
- Sear each side of the steak on a hot pan to seal the seam and get a crisp, colored outside.
- Pop in the oven for 45 minutes to get a perfect medium steak.
- Rest it for at least 5 minutes and then slice into 1 inch wheels and serve immediately.
So simple, but very delicious! My family enjoyed the fresh spin on a steak dinner!