Best Chipotle Marinated Skirt Steak Recipes

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

CHIPOTLE SKIRT STEAK WITH GREEN BEANS

Steps:

• Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
• Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
• Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
• Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.