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Main Course Recipes

Red Cayenne Chili Skirt Steaks


1 skirt steak, cut in half

2 tbsp Cayenne Chili Fused Olive Oil

2 tbsp Espresso Balsamic Vinegar

2 tbsp Southwest style Rub of your choice

2 tbps fresh cilantro, chopped



Mix Cayenne Chili Fused Olive Oil, Espresso Balsamic Vinegar, southwest rub & cilantro together to create a paste. Using your hands, rub the paste all over the skirt steaks (do not touch any sensitive areas on your body after, the chili oil is hot). Prepare your grill for direct cooking. You need to get the grill hot, so only leave one to two inches between the top of the coals and the bottom of the grill grate.

Once the fire is going, place the skirt steaks on the grill grate and sear each side for 2-3 minutes for medium rare. These were on for 2 minutes per side. Let the skirts rest for 10 minutes before slicing so the juices can redistribute.

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