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Chef Robert Irvine's Chipotle Marinated Skirt Steak

Created by Chef Robert Irvine 

Ingredients

  • 4 8 oz. pieces inside skirt steak
  • Grapeseed oil, to coat
 For the rub
  • 4 tbsp. kosher salt
  • 6 tsp. cumin
  • 6 tsp. coriander
  • 2 tsp. cayenne pepper
  • 4 tsp. chili powder
  • 4 tsp. smoked paprika
  • 4 tsp. celery salt
  • 2 tbsp. fresh ground black pepper
  • 2 tsp. honey mustard
 For the marinade
  • 4 Navel oranges, juiced
  • 2 limes, juiced
  • 1 cup coca cola
  • 4 tbsp. chipotle peppers in adobo
  • 3 tbsp. brown sugar
  • 1 garlic clove, minced
  • 1 bunch cilantro

 Directions

  1. Lightly coat the skirt steak in grapeseed oil. Mix dry rub ingredients and coat skirt steak. Let sit for 2 hours in refrigeration.
  2. In a blender, blend cilantro with coca cola. Add the juice from the oranges and limes. Add the remaining ingredients and let the brown sugar dissolve.
  3. Pour over the marinade over the skirt steaks, let marinate for an additional hour.
  4. Oil the grates of a smoking hot grill and place steaks on the grill uncovered. Cook to desired doneness.
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