Grilled Chipotle Skirt Steak |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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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 |
Directions:
1. In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
2. 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.
3. 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.
4. Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.
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