Skirt Steak With Chipotle Spice Rub Recipes

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GRILLED SKIRT STEAK WITH CHIPOTLE CHERRY BBQ SAUCE

Thanks to the canning process, which seals in the cherries' goodness and flavor, these delicious canned cherries are season in your Cantry® all year long and add delicious flavor to this BBQ sauce.

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 4 Servings (2 cups of BBQ sauce)

Number Of Ingredients 17



Grilled Skirt Steak with Chipotle Cherry BBQ Sauce image

Steps:

  • For the rub: In a small bowl, add the garlic, chile powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0" fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by chile pepper, jalapeno, canned and sauce, adobo fresco for analysis.

½ teaspoon cracked black pepper
2 teaspoons garlic powder
2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1½ pounds skirt steak, cut into pieces that will fit on your grill**
2 tablespoons unsalted butter
1 medium onion, chopped
½ cup canned beef broth
1 (15-ounce) can pitted cherries, drained and coarsely chopped**
1 canned chipotle en adobo, minced plus 1 tablespoon sauce from can**
1 cup ketchup
1 cup light brown sugar, packed
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

CHIPOTLE-MARINATED SKIRT STEAK

This spicy, flavorful steak makes a delicious filling for fajitas, tacos or sandwiches. Time to make does not include 30 minute marinating time.

Provided by Alskann

Categories     Steak

Time 23m

Yield 6 serving(s)

Number Of Ingredients 10



Chipotle-Marinated Skirt Steak image

Steps:

  • Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
  • Add steak and coat completely and evenly.
  • Cover and let stand at room temperature for 30 minutes.
  • Preheat grill to high heat.
  • Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
  • Remove from grill and place on cutting board; loosely tent with foil.
  • Let rest 10 minutes.
  • Squeeze juice of fresh lime over steak, if desired.
  • Slice into thin strips, across grain.
  • Serve.
  • If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
  • For tacos you may want to add lettuce, cheese & salsa.
  • These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.

1/2 cup onion, finely chopped
2 -3 chipotle chiles in adobo, minced
1 1/2 tablespoons garlic, peeled and minced
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon olive oil (EVOO)
2 lbs skirt steaks, rinsed and patted dry
1 lime (optional)

SKIRT STEAK WITH CHIPOTLE SPICE RUB

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7



Skirt Steak With Chipotle Spice Rub image

Steps:

  • In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
  • Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams

1/4 cup canned chipotle peppers and sauce
Juice of 1 lime
1 1/2 teaspoons toasted and ground cumin seeds
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon coarsely ground black pepper
2 pounds skirt steak
Sea salt

CHIPOTLE RUB

Provided by Reed Hearon

Yield Makes about 3 1/4 cups

Number Of Ingredients 7



Chipotle Rub image

Steps:

  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 to 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.)

1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
available at Mexican markets and some specialty produce markets

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