Grilled Chipotle Skirt Steak

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6 servings Easy
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Ingredients (10)

  • 1 cup Holland House Sherry Cooking Wine
  • 1 cup canned tomato puree or crushed tomatoes
  • 3 to 4 chipotle chiles in adobo sauce (canned)
  • 4 large garlic cloves
  • 1/2 small yellow onion
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil or olive oil
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 2 pounds skirt steak or flank steak

Summary

A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.

Instructions

  1. 1In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
  2. 2Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
  3. 3Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.
  4. 4Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.
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