Tex-Mex Skirt Steak

Combine the chili powder, cumin, garlic, salt, oregano, cayenne and oil.

Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down. Lower the heat slightly and sear the meat for 3 minutes (Cook the meat in batches if necessary).

Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare (Check by feeling it, if you're experienced. Or cut into the meat to look at the color; it should be very rosy pink).

Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes.

Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.

NOTE: You can also serve this fajita style, with warm flour tortillas, salsa and guacamole.