GRILLED CHIPOTLE SKIRT STEAK

Grilled Chipotle Skirt Steak image

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.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 8h8m

Yield 6

Number Of Ingredients 10

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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
½ small yellow onion
1 tablespoon brown sugar
1 tablespoon vegetable oil or olive oil
2 teaspoons ground cumin
½ teaspoon salt
1 (2 pound) skirt steak or flank steak

Steps:

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.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 11 g, Cholesterol 33.7 mg, Fat 8.8 g, Fiber 1.3 g, Protein 19.3 g, SaturatedFat 2.9 g, Sodium 682.7 mg, Sugar 4.5 g