Best Chipotle Skirt Steak With Green Beans Recipes

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

CHIPOTLE STEAK WITH COLLARD GREENS

Steps:

• Preheat the oven to 400 degrees F. Mix the chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side. Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes. Transfer the steak to a cutting board.
• Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 5 minutes. Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes. Add 1 tablespoon vinegar, and salt and pepper to taste.
• Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl. Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes. Slice the steak against the grain. Serve with the sauce and collard greens.

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

CHIMICHURRI SKIRT STEAK WITH SAUTEED FENNEL, GREEN BEANS AND TOMATOES

Steps:

• For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.
• For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.
• Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.
• For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.
• Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.
• Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.