Holland House Recipe: Grilled Chipotle Skirt Steak
 
Prep Time
Cooking Time
Total Time
 
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
Ingredients
  • 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)
Instructions
  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.
Notes
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.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/08/17/holland-house-recipe-grilled-chipotle-skirt-steak-giveaway/