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Grilled Chipotle Skirt Steak

Grilled Chipotle Skirt Steak

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Holland House(R)

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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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Reviews

Saveur
4
5/9/2014

I prepared this marinade for flank steak and it was delicious! Only regret is I marinated for about 8 hours, I would have liked to marinate overnight. Prepared as written with a good dry sherry, plenty of marinade. Thanks for "sherry-ing" your recipe Holland House.

Janet Henderson
0
8/21/2014

This was very good. I added a bit of Sazon and it made the flavors really come together. I also added cilantro and a jalapeno. It was really good. I used a skirt steak. I marinated it with my vacuum sealer all day and the flavors really penetrated and were perfect.