I found this recipe on the Safeway website last year and it’s my absolute favorite.
But first a little lessen that I learned!
Last year I had bought a package of skirt steak from my local meat market and put it in the freezer. The day that I went to make it, I was having company so I figured I better pick up an additional package when I went to the supermarket. So I did, and while I was preparing the marinade. I unwrapped both packages of meat and compared them. It was quite obvious that the meat market steak wasn’t as nice looking as the steak from the grocery. So I was bummed about the meat, but prepared both cuts of meat, the exact same.
I marinaded and grilled them. When we sliced both meats up. The meat market meat was moist, very flavorful, and TENDER! The beautiful looking slab of grocery store meat was so tough, it was like jerky. Stringy old tough jerky.
So, if you have had skirt steak and didn’t like it, or thought it was tough, I beg you to go get a good quality piece of skirt steak, and try this recipe!
Chipotle-Marinated Skirt Steak
1/2 cup finely chopped onion
2 canned chipotle chiles in adobo sauce, minced
1 1/2 tablespoons minced garlic
2 teaspoons Ground Cumin
2 teaspoons kosher salt
1 teaspoon Chili Powder
1 teaspoon Paprika
1 tablespoon Extra Virgin Olive Oil
2 pounds Beef Skirt Steak, rinsed and patted dry
In a 9- by 13-inch baking dish or a large bowl, mix onion, chipotle chiles with adobo sauce, garlic, cumin, salt, chili powder, paprika, and oil. Add beef (cut in half if too big to fit) and rub marinade onto both sides. Cover and let stand at room temperature 25 minutes.
Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; Place steak on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until browned on the outside and done to your liking in the center (cut to test), about 6 minutes total for rare (reddish pink), or 8 to 10 minutes total for medium-rare (pink).
Transfer meat to a cutting board, loosely tent with foil, and let rest 10 minutes. Slice the steak across the grain into thin strips and serve with fajitas fixings.