Chipotle Lime Skirt Steak.
Hot and spicy from the chipotle peppers. Cool and tangy from the lime juice.
This quick and easy marinade spices up any cut of beef. Skirt Steak is one of my favorites because it has great flavor and cooks really quickly on the grill or under the broiler.
Here’s what you need:
Skirt Steak, Chipotle Peppers in Adobo Sauce, Lime, Garlic, and Olive Oil.
I have about 1 1/2 pounds of meat. However, the amount of ingredients for the marinade in this recipe can easily be changed to accommodate any size serving. Marinades are more about ratios than exact measurements. Feel free to add a little more lime, chili, oil, etc. to suit your own tastes.
We’ve used chipotle peppers before in Spicy Shrimp Tortilla Soup and Chicken Chipotle Enchiladas. I like chipotles because even though they are quite spicy, they are spicy with deep, smokey flavor and not just burn-your-face-off spicy.
To make the chipotles (and this goes for all hot peppers) a little less spicy, cut them open and remove the seeds. Then chop the pepper into tiny pieces. I use 1 or 2 chipotles for this dish. If you like things hotter, use 3.
For even more flavor, add a spoonful of the adobo sauce from the can of chipotle peppers.
Don’t waste the rest of the can of chipotles! Put them in a zipper bag (take the seeds out first to make life easier down the road) and put them in the freezer. They will keep for ages and thaw really quickly for use the next time you want something smokey/spicy.
Squeeze the juice of at least 1 lime (about 2 Tablespoons) into the peppers.
Chop up some garlic and add it to the mix. I’m using about 3 big cloves of garlic.
Drizzle in the olive oil – about 1/4 cup. Whisk the marinade together…
and then pour it over the skirt steak. Use your hands to rub the chipotle lime marinade into both sides of the meat.
If you’re in a rush, even marinating for 20 minutes will give great results but if you have the opportunity to marinate the meat for at least an hour, the flavor will be even better.
If you can make this even earlier, cover, refrigerate, and marinate for the better part of the day….look out! Seriously good and BIG time flavor.
If you have marinated the steak in the refrigerator, be sure to bring the meat to room temperature before you cook it. Cook the skirt steak quickly on a grill or under the broiler. The meat needs only about 10 minutes total (I like to do 6 minutes on the first side and 4 on the flip side) for medium rare.
Note: If you like meat more well done, skirt steak or flank steak is probably not the cut of meat for you. Because of its thin cut, skirt steak can be VERY tough when overcooked. Medium is the most well done temperature I would use for skirt or flank steak.
When the meat has cooked, allow it to rest for 5 – 10 minutes to allow the juices to reabsorb into the meat.
Slice very the skirt steak into very thin strips and serve with your favorite southwestern inspired side dishes.
World’s best pinto bean recipe coming soon!
Here’s the recpe: