Zesty Cajun Skirt Steak
Elevate your steak night with this bold and flavorful Zesty Cajun Skirt Steak recipe, perfect for dinner parties or a weeknight indulgence. Packed with a vibrant blend of spices like smoked paprika, cayenne pepper, and aromatic dried herbs, this dish delivers the quintessential Cajun kick. The steak is seared to perfection in a sizzling cast-iron skillet or on the grill, creating a crave-worthy crust while remaining tender and juicy inside. A squeeze of fresh lemon adds a bright, zesty finish that perfectly balances the smoky heat. Ready in under 20 minutes, this recipe is as quick to make as it is satisfying. Garnish with fresh parsley for a pop of color and serve thinly sliced for ultimate tenderness—ideal for pairing with roasted vegetables, mashed potatoes, or a crisp side salad. Perfect for steak lovers and fans of spicy Cajun cooking alike, it’s sure to become your new go-to recipe.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lemon
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the skirt steak on a clean cutting board and pat it dry with paper towels. This ensures a good sear during cooking.
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Mix well to create the Cajun spice rub.
Rub the steak with the olive oil on both sides to help the spices adhere, then generously coat it with the Cajun spice rub. Massage the spices into the steak and set it aside at room temperature for 15 minutes to allow the flavors to infuse.
Heat a large cast-iron skillet or grill pan over medium-high heat until it's smoking hot. Alternatively, preheat your outdoor grill to high heat.
Sear the steak in the hot pan or on the grill for 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Avoid flipping the steak too often to ensure a good crust forms.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender and flavorful.
While the steak is resting, cut the lemon in half and squeeze fresh lemon juice over the steak for a zesty finish.
Slice the steak thinly against the grain for maximum tenderness. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.7 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
