At the height of the summer grilling season, a cook’s best strategy is to seek out the freshest ingredients and infuse them with delicious flavor. It’s hard to believe how tender skirt steak can be when it’s so easy to grill to perfection with just a few key ingredients.
I’ve been a huge fan of Holland House cooking wines for years and use them often not just in my marinades, but nearly any time I want to add a delicious hint of flavor to sauces, soups, casseroles etc.
Do you remember my “What Would You Do with 30 Pounds of Chicken? I showed you how when I come home from the store, I immediately divide chicken into smaller portions with marinades and freeze them immediately? Yes, those freezer bags were definitely brimming with some cooking wines and seasonings.
This past summer, I volunteered on our high school ministry service project and the kitchen crew cooked for 250 of us. One of their best meals consisted of some delicious skirt steak. I was shocked with how moist is could stay on the grill, especially for such huge numbers, but it did and now I’m a firm believer in the wonders of this cut of meat.
This multi purpose marinade is delicious with lean, boneless, skinless chicken breasts as well.
So get ready because you will be amazed at the flavor packed meal you are about to enjoy! (Keep scrolling for giveaway.)
Recipe: Grilled Chipotle Skirt Steak
Summary: Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade.
- 1 cup HOLLAND HOUSE Sherry Cooking Wine
- 1 cup canned tomato puree or crushed tomatoes
- 3-4 chipotle chiles in adobo sauce (canned)
- 4 large cloves of garlic
- 1/2 small yellow onion
- 1 Tbsp. brown sugar
- 1 Tbsp. vegetable or olive oil
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1 lbs. skirt or flank steak
- In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
- Trim steak of any visible fat. Place steak in a non-metallic baking dish or resealable 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.
- 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.
- Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.
Preparation time: 10 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 3
* Use unseasoned tomato puree or crushed tomatoes, not tomato sauce. Tomato sauce is usually seasoned and high in sodium.
* Flank steak is thicker than skirt steak, so if you choose flank, then score it with a sharp knife so meat absorbs more marinade. Flank steak also has less fat than skirt steak, so while less fat grams, a bit more dry.
So now for the fun part!
Do you know how many amazing meals you will be able to infuse with flavor? What’s your favorite grilling tip?