Chipotle Marinated Skirt Steak
Fire up your grill and tantalize your taste buds with this smoky and spicy Chipotle Marinated Skirt Steak! This recipe features tender skirt steak infused with a bold, flavor-packed marinade made from smoky chipotle peppers in adobo, zesty lime juice, and aromatic spices like cumin and smoked paprika. A touch of honey adds balance, while fresh cilantro brings a pop of freshness. Marinate the steak for at least 2 hours—or overnight for maximum flavor—before searing to perfection in just minutes. Ideal for summer cookouts or weeknight dinners, this juicy grilled steak pairs beautifully with warm tortillas, a fresh salad, or creamy avocado slices. Perfect for lovers of Tex-Mex and bold, smoky flavors, this easy-to-make, crowd-pleasing dish is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 3 whole peppers Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 3 cloves Garlic cloves
- 3 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey
- 2 tablespoons Cilantro, chopped
Instructions
Place the chipotle peppers, adobo sauce, garlic cloves, lime juice, olive oil, ground cumin, smoked paprika, kosher salt, black pepper, and honey into a blender or food processor.
Blend on high until the mixture becomes a smooth marinade.
Trim any excess fat from the skirt steak and place it into a large resealable plastic bag or a shallow dish.
Pour the marinade over the skirt steak, ensuring the steak is evenly coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate and marinate the steak for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, remove the steak from the refrigerator and allow it to sit at room temperature for 20-30 minutes.
Preheat a grill or grill pan to high heat. Lightly oil the grates or surface to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off, and discard the used marinade.
Grill the skirt steak for about 3-4 minutes per side for medium-rare (or adjust cooking time to your desired level of doneness).
Let the steak rest on a cutting board, covered loosely with foil, for 5 minutes before slicing.
Slice the steak against the grain into thin strips and garnish with chopped cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 22.4 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2885 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
