Chipotle Skirt Steak with Green Beans

  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    28 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    114 milligrams
  • Sodium

    480 milligrams
  • Carbohydrate

    14 grams
  • Fiber

    5 grams
  • Protein

    34 grams
  • Sugar

    6 grams


  • 1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice
  • 1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/4 pounds skirt steak, cut into 4 pieces
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon chopped fresh parsley, plus more for topping
  • Kosher salt
  • 1 1/2 pounds green beans, trimmed
  • 1 small red onion, halved and sliced
  • 4 teaspoons extra-virgin olive oil


Step 1

Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.

Step 2

Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.

Step 3

Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.

Step 4

Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.

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