Skirt steaks are a smaller, flat cut of beef with an intense flavor. The key to keeping skirt steaks from getting tough and chewy is to make sure you slice them very thinly against the grain. Having an acidic marinade also helps to tenderize the meat, but works best as a quick marinade since the acid can go too far and make the meat feel mushy. Spicy and smoky chipotle peppers and garlic powder round out the marinade and a fresh tomato salsa is spiked with roasted poblano peppers for another dash of heat. If you’re looking to cut down the heat in this recipe you can swap in 1 tbsp sweet paprika for the chipotles and sweet bell peppers for the poblanos.
Chipotle Skirt Steak
- 1 ½ lb skirt steak
- 2 chipotle peppers in liquid, minced
- 1 lime, juiced and divided
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 2 poblano peppers, diced
- 8 oz pre-seasoned yellow rice
- 8 oz cherry tomatoes, diced
- 1 small red onion, diced
- ½ cup cilantro, chopped
- 2 tbsp vegetable oil, divided
Combine the minced chipotle peppers, ½ the lime juice, brown sugar, garlic powder, and 1 tsp salt. Add to a vacuum seal bag with the skirt steak and massage into the steak, then seal the bag. Place skirt steak in a Suvie pan and cover with water.
Add the diced poblano peppers to another Suvie pan and insert in the upper left cooking zone.
Add water to the reservoir, enter My Cook > Multi-Zone Settings and set to Cook Now or Schedule.
My Cook > Multi-Zone Settings
Protein: 130˚F, 1 hour
Veg: 15 minutes
Starch: 20 minutes
During the cook prepare the salsa. Combine the remaining lime juice, diced cherry tomatoes, diced red onion, chopped cilantro, and 1 tsp salt.
Stir to combine and set aside until the cook is complete.
After the cook, remove poblano peppers and drain any excess water. Season with 1 tbsp vegetable oil, return to Suvie, and broil for 10 minutes.
Remove the steak from Suvie and pour off the water from the pan. Heat a heavy skillet over high heat for 5 minutes. Add 1 tbsp vegetable oil to the skillet, when the oil begins to smoke add the skirt steaks and sear for 1 minute per side, turning every 30 seconds. You want to get a nice hard sear and some char on the steaks. Once the steaks are seared remove to a cutting board and let rest for 5 minutes.
Thinly slice the steaks against the grain.
After the broil, stir the poblano peppers into the tomato salsa and adjust seasoning to taste.
Adjust the seasoning of the yellow rice to taste, then divide between plates. Top with the thinly sliced skirt steak and top with the poblano-tomato salsa.
Nutritional Information per serving (4 servings per recipe): Calories 630, Total Fat 26g, Total Carbohydrates 58g, Total Sodium 870mg, Total Protein 39g