Smoky Chipotle Skirt Steaks

🧂 Ingredients

• 2 pounds skirt steak
• 1/4 cup cilantro leaves

  roughly chopped
• 10 cherry tomatoes

  washed and halved
• For marinade:
• 2 green onions

  finely chopped
• 1 large chipotle pepper in adobo sauce

  minced
• 2 tablespoons olive oil
• 1-2 tablespoons adobo sauce

  (depending on preference)
• juice and zest of two limes
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 2 teaspoons cumin powder
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon black pepper

Instructions

• 1 Cook for 5-6 minutes per side, depending on the thickness or desired doneness of
  the meat. Refer to my steak temperature guide to determine the right temperature
  for you. I recommend medium doneness, as skirt steak can be quite chewy if it’s
  too rare.
• 2 Other flat steaks: If you are grilling flank steak or flat-iron, cook for 8-10
  minutes per side. Flat-iron is great at medium doneness.
• 3 Remove the skirt steaks from grill.
• 4 Place on a large clean cutting board.
• 5 Let them rest for 5 minutes.
• 6 Finishing touches: cut into thin slices and top with green parts of onion,
  chopped cherry tomatoes, and cilantro leaves. Serve immediately.
• 7 For tacos: If you choose to use the skirt steak in tacos, chop the tomatoes and
  cilantro together, then dice the steak into small pieces. Load everything into
  warmed tortillas and top with queso or guacamole.
• 8 Store leftover chipotle skirt steak in an airtight container in the refrigerator
  for 3-4 days.

Nutrition Info