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.

• Cooking Time: 8 mins
• Total Time: 8 mins
• Calories: 252 Calories

Ingredients

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

Recipe Instructions

Step 1

In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.

Step 2

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.

Step 3

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.

Step 4

Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.