Skirt Steak with Jalapeno Pesto

3 lbs. Skirt Steak

1 Tbsp. Ancho Chili Powder

2 Tsp. Ground Cumin

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tbsp. Kosher Salt

2 Tsp. Freshly Ground Black Pepper

2-3 Limes

1 Tbsp. Vegetable Oil

In a bowl, combine the ancho chili powder, cumin, salt, freshly ground black pepper, garlic powder, onion powder, lime juice, and vegetable oil. Stir until well combined.

Place the skirt steak in a 9x13 pan or in a large bowl. Rub the skirt steak with the rub and allow to marinade for a minimum of 30 min.

Pre-heat your grill.

Grill the skirt steak for 3-4 minutes on each side or until done to your likeness. Remove from grill and allow to rest for 5 minutes.

Serve and enjoy.

Jalapeno Pesto

3-5 Jalapenos

1/2 Cup Extra Virgin Olive Oil

2 Cups Cilantro

1 Cup Basil

1/4 Cup Parmesan Cheese

1/4 Cup Pine Nuts

2-3 Cloves of Garlic

Kosher Salt

Freshly Ground Black Pepper

Char the jalapenos on all sides, about 6 min. total. Remove to a small bowl cover with plastic and let steam for 10 min. Remove the skin, seeds, and stem.

Place into a food processer with olive oil, cilantro, basil, parmesan, pine nuts, garlic, a pinch of salt and freshly ground black pepper. Pulse until pesto comes together. Serve alongside the skirt steak.