It’s not time to put away that outdoor grill yet! There’s still time to use the barbecue grill before it’s time to pack it away for the winter; however,  you’ll have to plan ahead for this tender and flavorful Holland House Recipe: Grilled Chipotle Skirt Steak. That’s because while the marinade only takes about 10 minutes to prepare, you’ll have to let it work its magic on the steak overnight. But if you do, you’ll be rewarded with a juicy and flavorful piece of beef that can be used in so many ways. Use it on a salad, as filling in tortillas, or on its on.

This recipe can also be made with chicken and you can take fresh meat, add the marinade, and then freeze it! When you’re ready to cook, just put it in the refrigerator the night before and the next day it’ll be thawed, marinated, and ready to go!

Holland House Recipe: Grilled Chipotle Skirt Steak
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. NUTRITION Per serving: 220 calories (calories from fat 90), 30g protein, 3g carb, 10g fat (4g sat. fat), 60mg chol, 230mg sodium, 0g fiber
Yield: 4-6 servings
Prep Time: 
Cooking Time: 
Total Time: 
  • Marinade
  • 1 c HOLLAND HOUSE Sherry Cooking Wine
  • 1 c canned tomato puree or crushed tomatoes
  • 3-4 chipotle chiles in adobo sauce (canned)
  • 4 large garlic cloves, peeled
  • ½ small yellow onion
  • 1 Tbl. brown sugar
  • 1 Tbl vegetable or olive oil
  • 2 tsp ground cumin
  • ½ tsp salt
  • 1 lb skirt or flank steak (see notes about using flank steak)
  1. Marinating
  2. The day before, or at least 8 hours prior to cooking, place all of the ingredients (except meat) into a blender or food processor. Process until smooth. Set aside.
  3. Meanwhile, trim any visible fat from the steak (if using flank steak, score the meat). Place the prepared meat in a non-metallic dish or reclosable gallon plastic bag.
  4. Pour the prepared marinade over the meat and seal it carefully, being sure to squeeze out any air. Massage the marinade for a minute or two to be sure the steak is well coated. If using a dish, turn the meat once or twice to assure even coating and then cover with plastic wrap.
  5. Refrigerate at least 8 hours and up to overnight, turning the meat two to three times. Longer marinating will mean tender meat.
  6. Ready to Cook
  7. Preheat grill to medium-high heat (about 350 F)
  8. Pour off and discard the marinade (if you'd like some marinade to brush on just before the meat is finished, reserve some prior to adding the meat and refrigerate separately).
  9. Grill the skirt steak with the grill cover closed and over direct heat for about 6 minutes
  10. Turn the meat and with the cover closed, continue to grill it until the internal temperature of 145 for rare/medium and 165 for medium/well (take the meat off at the low end and allow it to rest to avoid overcooking).
  11. After the steak has rested for 5-7 minutes, slice it across the grain, into thin strips.
  12. Serve with warm corn or flower tortillas, if desired.
Skip the seasoned tomato sauce and choose pureed or crushed tomatoes instead. They're lower in sodium and your marinade spices will shine through.

Can't find skirt steak at your local store? You can substitute Flank steak, but it's a thicker cut. Score the flank steak on both sides with a knife so that it's able to absorb more of the marinade It also has less fat, so you'll want to marinate it longer to break it down and make it more tender.

About Holland House Cooking Wine

This recipe features Holland House Sherry Cooking Wine. It’s one of several product they produce perfect for the grill and grilling season. Their cooking wine is great for marinades, sauces, glazes, and sautes. They’ve created several varieties including Marsala, Sherry, Red, and White which are staples in some the best savory meal recipes.

Holland House Marinade & Grilling Tips

  • Marinate your meat:  This is one of the easiest ways to use a tougher cut of meat and turn it into something special. Prepare a great marinade and you’ll be considered a grill master in no time!
  • Select your marinade elements. While marinade recipes may differ, they generally have three basic components necessary to provide great results. A good marinade will have an oil, acid, and seasoning. The oil assists in locking in the flavor, acids help the flavors get absorbed by breaking down the tissue, and the seasonings the finishing touch that gives the meat your special touch. Probably the most common seasonings used in marinades are garlic, onion, ginger, and herbs.
  • Keep an eye on the time.  It’s true that marinating meat longer adds more flavor and tenderness which is perfect for tough cuts of meats. But cuts that are small or tender on their own, like lamb, beef fillets, seafood, or chicken, only require 3-4 hours to marinate properly. Too long and you could end up with a texture that’s not pleasing.  Roasts like shoulder or rump will be in the 4- 6 hour range.
  • Use the right vessel. Choose a non-metallic bowl or pan to marinate in.  Never marinate in aluminum, cast iron, or copper, because the metals will react with the acids and salts, giving your meat a metallic flavor. If you choose to use a reclosable plastic bag, be sure it’s BPA-Free.
  • Food safety rules. Don’t cross-contaminate your kitchen – keep raw meat away from cooked foods and place the marinating meat in the bottom of the refrigerator so that  if it leaks, it doesn’t harm anything else, and keep it refrigerated during the entire process. Don’t try to reuse the marinade or boil it to “kill off” the bugs. Both have to be found to be ineffective. Reserve marinade BEFORE adding the meat if you want something to dip or baste with afterwards.
  • Use the right tools. When grilling, use long handled tools to keep you a safe distance from the grill. Use a thermometer to time the cooking, you can’t tell from the outside what the internal temperature is. Make sure your meat reaches it’s safe cooking temp before removing it from the grill. Don’t be tempted to stick your steak with a fork, it will allow the natural juices to escape, causing the meat to lose flavor and become chewy so always use tongs to flip and remove it from the grill.
  • Don’t rush it. Your meat will tell you when it’s ready to be flipped. If it’s still hanging onto the grill, it’s not ready. Once a good sear has been established, it will release on its own, and then you can finish the job by flipping it over.

For more information, tips and recipes, visit You can also check out Holland House on Facebook and Pinterest as well as the  Holland House’s marinade and grilling cooking video

 Win a Holland House Summer Grilling Kit!

Holland House Cooking Wines Giveaway

One winner will receive a  portable cooler is brimming with approximately $100 worth of grilling tools and Holland House Cooking Wine products! Holland House provided the prize pack and recipe for this giveaway.