Marinated Steak Chipotle

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Marinated Steak Chipotle
From John Madden's Ultimate Tailgating (Canada, UK), by John Madden and Peter Kaminsky.

This steak is made with chipotle peppers, which are smoked chili peppers that you can find in the Mexican foods section of many supermarkets.


3 pound skirt steak

7 limes (juice, skins, and flesh)
8 to 10 garlic cloves, chopped
1/3 cup olive oil
Lime wedges for garnish


3 Tbsp Dijon mustard
2 to 4 chipotle chilies (canned in sauce or dried and soaked in water)
2 Tbsp honey
1 Tbsp hoisin sauce
4 garlic cloves, minced
juice of 1 lime


Combine glaze ingredients. Set aside for several hours.

Squeeze limes. Combine juice and leftover lime pieces with garlic and oil. Place steak in marinade for 3 hours, turning occasionally.

For medium-rare steak, grill over high heat 4 to 5 minutes.

Remove steak from grill and brush glaze on both sides. Cook glazed steak 1 minute per side, careful not to bum.

Remove steak from grill, let stand 5 minutes.

Slice steak thin, diagonally against the grain. Pour on leftover glaze or juices. Garnish with lime wedges. Note: You can add to the glaze a little of the sauce from the can of chilies if you buy that kind. You can also add as many chilies to the glaze as you want, but it will get hot.

Yield: Serves 6 to 8

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