These incredibly flavorful Smoky Chipotle Skirt Steaks are marinated in a fantastic chipotle mixture and then grilled hot and fast to develop a perfect sear while keeping the inside juicy and tender. They work well sliced and served with rice and beans or chopped and added to tacos.

We love the simplicity of this skirt steak recipe. The marinade is incredibly flavorful yet easy to prepare, and grilling goes quickly. It is a great meal prep choice. Simply place the steak in the marinade in the morning, and by dinnertime, it’s ready for the grill. If you’re lucky, you’ll have leftovers to enjoy the next day!

While this recipe calls for skirt steak, you can substitute with flank, hanger or flat iron steak instead. 

Ingredients

• Skirt steaks, 2 pounds
• Cilantro leaves, garnish
• Cherry tomatoes, garnish
• Green onions
• Chipotle in adobo
• Olive oil
• Lime zest AND juice, always zest first, then juice second.
• Tomato paste
• Garlic, minced
• Cumin powder
• Salt and black pepper
• Dried oregano (Mexican oregano preferred)

Marinating the skirt steaks

• Chop the green onions and separate the green portions from the white portions.
• Combine chipotle marinade: Place the white portions in a bowl and combine with the remaining marinade ingredients. Stir to combine.
• Place the trimmed skirt steaks in a resealable plastic bag. Use two if needed.
• Pour the mixture over the meat, ensuring it is well coated. Seal the bag and place it into the refrigerator for 2-6 hours. For thicker steaks like flank or flat-iron, a longer marinating time of 4-12 hours is recommended.

Grilling Chipotle Skirt Steaks

• Preheat your grill to 375 degrees F or medium-high heat.
• Remove steaks from marinade
• Place them on the grill.
• 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.
• 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.
• Remove the skirt steaks from grill.
• Place on a large clean cutting board.
• Let them rest for 5 minutes.
• Finishing touches: Slice against the grain and top with green parts of onion, chopped cherry tomatoes, and cilantro leaves. Serve immediately.
• 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 corn tortillas and top with queso or guacamole. 
• Leftovers: Store leftover smoky chipotle skirt steak in an airtight container in the refrigerator for 3-4 days.

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Smoky Chipotle Skirt Steaks

This flavorful skirt steak is marinated in an cumin-chipotle mixture and grilled hot and fast. While this recipe calls for skirt steak, you can certainly use flank or flat iron instead. Slice and serve meat in warm tortillas or over rice.

Course Main Dish

Cuisine Fusion, Mexican

Keyword chipotle steak, skirt steaks

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 People

Calories 439kcal

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

• 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.
• 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.
• Remove the skirt steaks from grill.
• Place on a large clean cutting board.
• Let them rest for 5 minutes.
• Finishing touches: cut into thin slices and top with green parts of onion, chopped cherry tomatoes, and cilantro leaves. Serve immediately.
• 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.
• Store leftover chipotle skirt steak in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 439kcal | Carbohydrates: 5g | Protein: 50g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 2124mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 5mg

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