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Mexican Stuffed Skirt Steak
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Mexican
Servings: 2
Calories: 453kcal


  • 1 lb skirt steak
  • ¼ yellow pepper (finely diced)
  • ¼ green pepper (finely diced)
  • ½ onion (finely diced)
  • 1 roma tomato (finely diced)
  • cup mexican blend shredded cheese
  • 1 fresh lime (just the juice)
  • 2 teaspoon chilli powder
  • 1 teaspoon cumin
  • ¼ teaspoon 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.


1. I like to hammer the steak a little bit to even out the thickness to approximate ½”/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