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.