Chipotle Honey–Marinated Steak
Makes 5 to 6 servings
2 tablespoons fresh lime juice (from 1 lime)
1/2 large yellow onion, cut into 1/4-inch dice
1 tablespoon plus 1 1/2 teaspoons minced garlic
3 canned chipotle chiles, chopped
2 tablespoons chipotle-infused honey (see note)
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ancho chile powder
1 teaspoon Spanish smoked paprika
1/4 cup extra-virgin olive oil
2 1/2 pounds sirloin steak, cut into large pieces (may substitute skirt steak, cut into 2 or 3 pieces; see notes)
Notes: Although the marinade here uses chipotles and chipotle honey, the resulting steak is not overly spicy.
We tested this with sirloin steak, as pictured, and skirt steak. For the latter: You may notice some pieces of skirt steak are longer than others; according to Cook’s Illustrated, the long pieces are cut from the diaphragm and are more tender than the shorter pieces, which are cut from the transverse abdominal muscle.
Make ahead: The meat needs only an hour to marinate; it can be refrigerated in the marinade for up to 24 hours.
1. Combine the lime juice, onion, garlic, chipotle chiles, honey, cumin, salt, ancho chili powder, smoked paprika and oil in a gallon-size zip-top bag. Add the steak and seal, pressing out as much air as possible. Let it sit at room temperature for one hour, or refrigerate for up to 24 hours.
2. Prepare the grill for direct heat: If using a gas grill, preheat to medium–high (375 to 400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium–hot fire, you should be able to hold your hand about six inches above the coals for four to six seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.
3. Alternatively, position an oven rack six inches from the broiler element; preheat the broiler.
4. Remove the steak from the marinade and wipe off any excess marinade from the meat; discard the marinade. Grill or broil the steak for six to seven minutes on each side (for medium–rare).
5. Transfer the meat to a cutting board and let it rest for 10 minutes, then cut it on the diagonal, against the grain, into 1/2-inch-thick slices. Serve right away.
—Adapted from “The Asheville Bee Charmer Cookbook” by Carrie Schloss