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Dry Rubbed Skirt Steak

Dry Rubbed Skirt Steak

This flavorful skirt steak belongs at any backyard cook-off. Grilled to perfection and topped with our Avocado-Oil Chimichuri, you can't beat the taste of this steak! 
Serves 6-8


  • 3 lb. - Skirt Steak
  • 2 tablespoons - Montana Mex Extra Virgin Avocado Oil
  • 1 tablespoon - Montana Mex Mild Chile Seasoning
  • 1 teaspoon - Montana Mex Jalapeño Seasoning
  • 1 teaspoon - Montana Mex Sweet Seasoning

Note: For a Keto option simply remove the sweet seasoning from the marinade! 


  1. Check that your skirt steak is trimmed of any excess fat and pat it dry with a towel.
  2. Drizzle Avocado Oil over entire steak.Montana Mex Avocado Oil Steak
  3. Evenly sprinkle all three seasonings onto steak.Montana Mex Seasonings Steak
  4. From here you can get grilling or allow the steak to marinate for an hour or overnight.                                                                                                         Pro tip:  Remove steak from refrigerator 30 minutes before you plan to grill. This allows the meat to reach room temperature and therefore ensures a more evenly cooked steak!Montana Mex Steak
  5. Preheat a charcoal or gas grill to medium-high heat.
  6. Grill the steak for 3-5 minutes on each side, until cooked to your liking. I love a med rare skirt steak, and therefore pull my steak off the heat at 125ºF.            Montana Mex Seasonings Steak
  7. Allow the steak to rest or sit on a loosely covered platter for 5 minutes before slicing and eating.
  8. Enjoy! 

Try it with our Avocado Oil Chimichuri! Click here for all the juicy details! 😋

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