- 1 whole skirt or flank steak
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon McCormick® Chipotle Chili Pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 tablespoon honey
Directions:
In a wide, shallow bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and chipotle chili pepper. Whisk to combine.
Pour marinade over steak, coating both sides. Cover and marinate in refrigerator for at least two hours. Once or twice, pull out the steak to turn over in the marinade, since you might need to fold the steak in the bowl.
Remove steak from fridge. Grill over high heat, only about 1 1/2 to 2 minutes per side for skirt steak or 3-4 minutes per side for flank steak until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.
Myrtle's Note: The original recipe is for a salad, but I used it for tacos. It also calls for a can of chipotle chili peppers, but I used powdered.
The first time, I used skirt steak (pictured) and cooked it 3 minutes per side on high heat. That was too long. However, as I have learned, flank steak cooked on high (at least on my grill), needs a minimum of 3 minutes per side.
Since there was a healthy amount of marinade and juices left once the steak was out of the bowl, I cooked it in a sauce pan to turn it into a steak sauce. It was very, very tasty. That said, I would recommend doubling the marinade ingredients and planning for the sauce.
The original recipe is for steak salad, but I had this as steak tacos.
Yield: 4 servings
Adapted from: http://thepioneerwoman.com/cooking/2011/08/chipotle-steak-salad/
