Equipment Needed
- Large skillet or cast-iron pan (non-stick works too)
- Tongs
- Cutting board and sharp knife
- Mixing bowl
- Grater (if shredding your own cheese)
- Pastry brush (optional)
Step-by-Step Instructions
We start by giving our steak incredible flavor. In a bowl, I whisk together the olive oil, sea salt, cumin, chili powder, garlic powder, smoked paprika, black pepper, and lime juice. I place the skirt steak in a dish or zip-top bag and pour the marinade over it, making sure it’s fully coated. I let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge. If you’re short on time, even 15 minutes makes a difference. The acid in the lime juice helps tenderize the steak while the spices create a deep, savory crust.
While the steak marinates, I prep my veggies and cheese. I thinly slice the bell pepper and red onion. For the cheese, I can’t stress enough: shred it yourself from a block. Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting into that perfect, continuous, crispy web we’re after. I use a mix for flavor—Monterey Jack melts like a dream, and cheddar adds a sharp bite. Now, it’s time to cook the steak. I heat my skillet over high heat until it’s smoking hot. I shake off excess marinade and lay the steak in the pan. I cook it for about 3-4 minutes per side for medium-rare, letting it get a beautiful char. Then, I transfer it to a cutting board to rest for a full 10 minutes. This rest is crucial for juicy meat. I slice it thinly against the grain. (See the next page below to continue…)