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
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