Why You’ll Love Chipotle Adobo Skirt Steak Recipe

I love this recipe because it’s simple but delivers big, confident flavor. The combination of chipotle adobo, lime, and spices creates a spicy, tangy crust that pairs perfectly with the rich beefy taste of skirt steak. I also enjoy how flexible it is, since it works beautifully on both a grill and a rotisserie.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Skirt Steaks trimmed w/o silver skin
1 can of chipotles in adobo pureed
1.5 tbsp of sea salt
1 tbsp of garlic powder
1 tbsp of ground cumin
1 tbsp of black pepper
1.5 limes juiced
Olive oil

Directions

I start by placing the skirt steaks into a large bowl. I add the pureed chipotle adobo sauce, sea salt, garlic powder, ground cumin, black pepper, lime juice, and a drizzle of olive oil. I mix everything well to make sure the steaks are fully coated, then cover and marinate them in the refrigerator for one to two hours.

When I’m ready to cook, I light my charcoal and let it burn until white hot. I arrange the coals into two separate piles to create a three-zone indirect grilling setup. If I’m using a rotisserie, I position the spit between the coals.

I remove the skirt steaks from the marinade, roll them into a loose coil, and skewer them onto the rotisserie. I cook them over high heat until the internal temperature reaches about 120°F. Once done, I remove the steak from the heat and let it rest before seasoning lightly with extra salt, slicing, and serving.

Servings and Timing

This recipe serves 4 people. I usually spend about 10 minutes on prep, 30 minutes cooking, and around 2 hours marinating, for a total time of approximately 2 hours and 40 minutes.

Variations

I sometimes adjust the heat by using only part of the can of chipotles for a milder flavor. When I want extra brightness, I add a bit of lime zest to the marinade. I’ve also tried serving this steak sliced thin for tacos or over grilled vegetables for a different presentation.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to three days. To reheat, I warm it gently in a skillet over low heat or enjoy it cold, sliced thin, in salads or wraps.

FAQs

Can I grill this without a rotisserie?

I grill it directly over high heat, flipping frequently, and it turns out just as flavorful.

How spicy is this recipe?

I find it moderately spicy, but the heat level depends on the chipotles used.

Can I marinate the steak longer?

I keep it under two hours to avoid overpowering the meat.

What internal temperature should I aim for?

I pull the steak around 120°F for a juicy, tender result.

Can I use a different cut of beef?

I’ve used flank steak before, and it works well with the same marinade.

Do I need charcoal for this recipe?

I prefer charcoal for the smoky flavor, but a gas grill works too.

Should I rinse off the marinade before cooking?

I cook it with the marinade still on for maximum flavor.

Why let the steak rest?

Resting helps the juices redistribute and keeps the steak tender.

Can I cook this in a pan?

I’ve seared it in a hot cast iron skillet when grilling wasn’t an option.

What sides pair well with this steak?

I serve it with grilled corn, rice, beans, or warm tortillas.

Conclusion

I rely on this chipotle adobo skirt steak recipe when I want something spicy, tangy, and deeply satisfying. The marinade does all the heavy lifting, and the result is a tender, flavorful steak that’s perfect for casual cookouts or bold weeknight dinners.