Spicy Skirt Steak Recipe
- 1 or 2 skirt steaks (1 to 1½ pounds total)
- 2 sprigs of fresh thyme
- 1 tablespoon dry sherry
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 canned chipotle chili pepper plus 1 teaspoon of the juice
- ¼ cup dry white wine
- ¼ cup vegetable oil
- Salt, to taste
- Pat the steak or steaks dry; cut in half crosswise, and place in a nonreactive dish or gallon-size Ziploc plastic bag.
- Combine the thyme, sherry, vinegar, lemon juice, cumin, chili powder, chipotle pepper and juice, wine, and oil in a blender or food processor and blend to purée. Pour over the steak and cover the pan or seal the bag. Refrigerate for 8 hours or overnight.
- Remove the steak from the refrigerator and allow it to come to room temperature. Preheat the broiler or prepare coals for grilling.
- Broil or grill the steak until seared and nicely browned on one side, about 3 minutes. Turn and cook for 2½ minutes more for medium-rare or 3 minutes for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes.
- Cut the meat on the bias across the grain into ¼-inch-thick slices. The meat will look rarer than it is. Sprinkle with salt before serving.
