Chili-Rubbed Skirt Steak

• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried oregano
• Coarse salt and fresh ground pepper
• 1 1/4 to 1 1/2 pounds beef skirt steak, cut into 4 pieces
• 1 1/2 teaspoons olive oil
• 1/4 cup reduced-fat sour cream
• 2 tablespoons light mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon chili powder
• Coarse salt and fresh ground pepper
• 2 heads romaine lettuce
• 1/4 cup chopped scallions

1. Heat the broiler with the rack 4 inches from the heat.
2. In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
3. Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
4. Place the steaks on a rimmed baking sheet or broiler pan.
5. Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness.
6. Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
7. Remove foil and divide steaks among 4 serving plates.
8. Drizzle with any accumulated juices from the platter.
9. In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper.
10. Whisk to combine.
11. Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use.
12. Slice the hearts in half lengthwise.
13. Place one half on each plate; top with the dressing.
14. Sprinkle with the scallions and serve.

chili powder, ground coriander, light brown sugar, oregano, salt, beef skirt steak, olive oil, sour cream, light mayonnaise, lemon juice, chili powder, salt, scallions

Taken from www.epicurious.com/recipes/food/views/chili-rubbed-skirt-steak-383343 (may not work)