2 to 3 chipotle chiles in adobo sauce (see Hints), minced
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1 1/2 tbsp. minced garlic
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2 tsp. ground cumin
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2 tsp. kosher salt
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1 tsp. chili powder
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1 tsp. paprika
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1 tbsp. Extra Virgin Olive Oil
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2 lbs. skirt steak, rinsed and patted dry
Instructions
In a 9- by 13-in. baking dish or a large bowl, mix onion, chipotle chiles (with adobo sauce), garlic, cumin, salt, chili powder, paprika, and oil. Add beef and rub marinade onto both sides. Cover and let stand at room temperature 30 minutes.
Prepare a charcoal or gas grill for direct, high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 2 to 3 seconds; ). Lay steak on grill (close lid if using gas) and cook, turning once, until browned on the outside and done to your liking in the center (cut to test), about 6 minutes total for rare (reddish pink), 8 total minutes for medium-rare (pink).
Transfer meat to a clean cutting board, loosely tent with foil, and let rest 10 minutes. Slice the steak across the grain into thin strips and serve (Hints).
Hints: This spicy skirt steak makes an excellent filling for fajitas (add some onions and peppers on the grill alongside the meat; when cooked, serve with corn tortillas, salsa, and chopped avocado). Chipotle chiles are canned smoked jalapeños in adobo sauce. Look for them in the international foods section. If your skirt steak is extra long, cut it into more manageable pieces before marinating.
Originally Submitted
6/19/2007
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