Fresh-Pressed Olive Oil Club

Chili-Rubbed Skirt Steak

Chili-Rubbed Skirt Steak

Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon.


  • Four 8-ounce portions (2 pounds) of trimmed skirt steak
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoon balsamic vinegar, plus more for drizzling
  • 2 cloves of garlic, peeled and finely chopped
  • 2 teaspoons pure chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • Coarse salt (kosher or sea) and freshly ground black pepper to taste
  • Vegetable oil for oiling the grill grate
  • Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving


Step 1

Make the marinade: In a large bowl, combine the olive oil, 2 tablespoons of balsamic, the garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the remainder of the spices, and the lemon juice.

Step 2

Arrange the steaks in a glass baking pan just large enough to hold them. Pour the marinade over the steaks, and turn to coat. Cover and refrigerate for 2 to 4 hours.

Step 3

Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and season on both sides with salt and pepper.

Step 4

Set up your grill for direct grilling and heat to high. (Alternatively, cook the steaks on your stovetop using a cast iron grill pan or skillet.) Brush and oil the grill grate with vegetable oil.

Step 5

Arrange the steaks on the grill grate. Grill until done to your liking, 3 to 5 minutes per side, depending on the thickness of the meat.

Step 6

Let the steaks rest on a cutting board for 3 minutes, then slice crosswise on a sharp diagonal. Transfer the meat and any accumulated juices to a platter. Drizzle with olive oil and a few dribbles of balsamic vinegar. Top with the chives, parsley, or cilantro.

Serves 4 generously — Recipe adapted from