No, this is not a recipe for anything at Chipotle Mexican Grill, which happens to be one of my favorite places to eat lunch.  When I first discovered Chipotle Mexican Grill I was hooked.  We had a problem… the closest one was 15 miles away.  So, being my proactive self, I wrote them a very nice email asking them if they plan to open a location in East Broward where we live.  I actually received a response that one was in the works.  So we waited patiently.  Then lo and behold, a brand new building was constructed just down the street from our Photo Studio.  Who should move in, but a CHIPOTLE MEXICAN GRILL!  We went on opening day and I had my picture taken next to an enormous burrito… yeah, I’m a little embarrassed that I did that and admitted it to all of you.

FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings