Prepare the grill for direct cooking over medium heat (180°C to 230°C).
In a small bowl combine the cumin, 1 teaspoon of salt and 1 teaspoon of pepper. Lightly brush the steaks on both sides with oil and season evenly with the cumin mixture. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Preparing Skirt Steak
Grill the steaks over direct medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
Grill the steaks over medium heat, with the lid closed, until cooked to medium rare, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into small bite-sized pieces.
In a large saucepan over medium heat on the stove, warm 1 tablespoon of oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chile powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.