Mexican Stuffed Skirt Steak

Mexican Stuffed Skirt Steak

Stuffed steak. Need I say more…? Yes? Ok. Mexican Stuffed Skirt Steak. Are you drooling now? Mexican Stuffed Skirt Steak

I’ve mentioned before that Cody and I love Mexican flavors. We will Mexican-ify everything if we can.  When I realized that we have, count them, zero beef recipes on the blog, I had a mini heart attack (a non beef induced heart attack, obviously). It’s slightly confusing to me, because I love beef. I brought this crazy fact to Cody’s attention, so we came up with this powerhouse of flavor.

Mexican Stuffed Skirt Steak

We’ve also come to the conclusion that Chirpy’s been a bit one dimensional with flavors so far – but what’s good is good, right? A super flavorful steak. Tomato, onion and bell peppers with a limey kick. Cheeese. I dare you to find fault in that.

Mexican Stuffed Skirt Steak

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.

Mexican Stuffed Skirt Steak

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.

Mexican Stuffed Skirt 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 Stuffed Skirt Steak

Mexican Stuffed Skirt Steak

Mexican Stuffed Skirt Steak

A new recipe to spruce up a skirt steak - Mexican Stuffed Skirt Steak Roll-Ups! 6 Simple Ingredients + a few spices. Only 15 Minutes hands-on time. Gluten-Free. Low-Carb. Keto.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2
Calories: 453kcal


  • 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


  • 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.
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1. I like to hammer the steak a little bit to even out the thickness to approximate 1/2”/1cm thick.
2. If you’ve having trouble keeping the steak roll...rolled


Calories: 453kcal | Carbohydrates: 9g | Protein: 55g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 329mg | Potassium: 904mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 50mg | Calcium: 161mg | Iron: 5mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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Mexican Stuffed Skirt Steak

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