Honey Chipotle Skirt Steak

This 2 ingredient marinade will blow you away! Equal parts sweet and hot - it's the most magical partner for this juicy seared steak!

You will be AMAZED with this flavor explosion! And here's how the magic happens with just two ingredients: Honey delivers sweetness and chipotle chilies deliver smoky heat. But there's more. Since the chipotle chilies are in adobo sauce, you get all that bonus flavor from the sauce (tomatoes, onion garlic, paprika, and other spices). Two ingredients with the flavor of an army.
I served this steak with a bunch of fillings/toppings and we made gluten-free street tacos (with corn tortillas). But for a carb-free meal, you can leave the tortillas out. Or for a carb-full meal, serve the steak with rice, beans, flour tortillas, and beer! lol

If you want to prep ahead, that's awesome. In fact, for extra tender steak, let the meat marinade in the honey-chipotle mixture for 24 hours (in the fridge).

About the chipotle chilies in adobo: The chilies are sold whole or minced in adobo sauce - in both cans and jars. I used the already minced chilies and saved a prep step! Look for the chilies with the other Mexican ingredients in the grocery store.

Honey Chipotle Skirt Steak

1/4 cup minced chipotle chilies in adobo sauce
1/4 cup honey
1 pound skirt steak, or flank steak (I find skirt steak more tender)
Salt and ground black pepper
Cooking spray or olive oil
Suggested sides/toppings:
Corn or flour tortillas (street taco-size)
Seasoned black beans (from a can)
White or brown rice (I season mine with garlic and onion)
Fresh cilantro leaves
Lime wedges
Sour cream
Chopped green onions

In a shallow dish, whisk together the chipotle chilies in adobo sauce and honey. Season both sides of the steak with salt and pepper and add to the chipotle mixture. Turn to coat. Cover with plastic and refrigerate for 30 minutes (and up to 24 hours). Pull the steak from the fridge 20 minutes before cooking.
Coat a stove-top grill pan, outdoor grill or griddle with cooking spray or olive oil and preheat to medium-high.
Add the steak to the hot pan/grill and cook for 3 to 5 minutes per side for medium-rare meat, or longer for more fully cooked steak, turning occasionally.
Remove the steak from the heat and let rest for 5 to 7 minutes. Thinly slice the steak against the grain and serve with desired sides/toppings.
Serves 4