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Popular Recipes Grilled Chipotle Skirt Steak

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Grilled Chipotle Skirt Steak

"HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well."

Ingredients :

  • 1 cup Holland House® Sherry Cooking Wine
  • 1 cup tomato puree or crushed tomatoes
  • 3 canned chipotle chiles in adobo sauce, or more if desired
  • 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
  • 1 (2 pound) skirt steak or flank steak

Instructions :

Prep : Cook : 6M Ready in : 8H8M
  • In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
  • Trim 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.
  • Preheat 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.
  • Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.

Notes :

  • Cook time for skirt steak about 8 minutes; flank steak 12-14 minutes
  • Use unseasoned tomato puree or crushed tomatoes, not tomato sauce. Tomato sauce is usually seasoned and high in sodium.
  • Flank steak is thicker than skirt steak, so score flank steak with a sharp knife so meat absorbs more marinade. Flank steak also has less fat than skirt steak.

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