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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 2


  • 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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