Grilled Chipotle Skirt Steak

Grilled Chipotle Skirt Steak


"HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well."
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8 h 8 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
  2. Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable 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.
  3. 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.
  4. Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.


  • Cook time for skirt steak about 8 minutes; flank steak 12-14 minutes
  • 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 score flank steak with a sharp knife so meat absorbs more marinade. Flank steak also has less fat than skirt steak.



I prepared this marinade for flank steak and it was delicious! Only regret is I marinated for about 8 hours, I would have liked to marinate overnight. Prepared as written with a good dry sherr...

This one's a keeper. I made it as written with two (one unintended) exceptions. I used cider vinegar because I didn't have any sherry, and I added some oregano. It came out great and was very ea...

This was very good. I added a bit of Sazon and it made the flavors really come together. I also added cilantro and a jalapeno. It was really good. I used a skirt steak. I marinated it with my va...

I come from a background of Mexican cuisine. Skirt steak is also know as arrachera. This is the best skirt steak I have ever eaten. I used tomato sauce because I didn't have crushed tomatoes and...

Great, simple recipe, I used half the wine and eased up on a few other things. I like this bc you can adjust it to your family's tastes, thanks for sharing!

Mouth-gasm! Made as directed and wouldn't change a thing. Sliced it thin and made burritos. Ah-may-zing!