1 tsp. chili powder
1-1/2 tsp. cumin
1-1/2 tsp. minced garlic
1 tsp. Sea salt
1 tsp. chopped fresh oregano (optional)
1/4 tsp. cayenne
1 Tbs. olive oil; more for the pan
1 lb. skirt steak, trimmed and cut into Three portions
Kosher salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish
Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Use a Jaccard to tenderize the meat. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.
Fire grill to high heat. Place the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 5 minutes. Cut the steaks diagonaly with blade tilted 30 degress so to cut across the grain, garnish with the lime wedges if you like, and serve.