Spicy Skirt Steak with Arrachera Rub
Serves 4 – 6
2 – 3 pounds Certified Angus Beef ® skirt or sirloin flap steak
1/2 pound of shrimps
2 tablespoons coarse kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 1/2 teaspoons fresh cracked black pepper
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons dried cilantro or Mexican oregano
1 teaspoon ancho chili pepper
1/2 teaspoon cumin
1 teaspoon red chili powder
Combine all spice ingredients in a mixing bowl.
Cut steak into three-inch wide strips WITH the direction of the grain.
Peel shrimps if not already peeled
Season pieces evenly with spice rub. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least one hour or overnight before cooking.
Grill steaks over high heat to medium rare. Allow to rest five minutes before serving. Slice against the grain in thin strips