Skirt Steak with Chipotle Drizzle



Under 30 minutes Without Eggs Without nuts Without peanuts

Nutritional Facts Per Serving

28 g
1 g
0 g
Show all nutrition facts

Nutritional Facts

1 5
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 18 g
    • Saturated fat  6 g
  • Cholesterol 95 mg
  • Sodium  310 mg
  • Carbs 1 g
    • fiber  0 g
    • Sugar  0 g
  • Protein 28 g


  • 3/4 cup Compliments Beef Broth
  • 2 chipotle chilies from a can of chipotle chilies in adobo sauce
  • 11/2 pounds Skirt Steak
  • Salt and freshly ground pepper
  • 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 1/3 cup Lucerne® Sour Cream or Lucerne® Light Sour Cream
  • Fresh cilantro, minced


  1. Note: If you want to tone down the spiciness, scrape out and discard the seeds from the chipotle chilies before using them and/ or use one chili instead of two.
  2. In a blender, mix together broth and chilies; set aside. 
  3. Cut steak crosswise into 2 roughly equal pieces. 
  4. Season meat to taste with salt and pepper. 
  5. Heat oil in a 12-inch frying pan over high heat. 
  6. When pan is hot, add steak. 
  7. Cook, turning 2-3 times, until well browned but still rare in thickest part (cut to test), 6-7 minutes.
  8. Transfer meat to a serving platter or carving board and let stand.
  9. Meanwhile, add the broth and chili mixture to pan. 
  10. Whisk constantly and boil until reduced to 1/2 cup, about 2 minutes. 
  11. Whisk in sour cream and cook just until hot, about 1 minute. 
  12. Remove sauce from heat and transfer to a small serving bowl.
  13. Cut meat crosswise into thin slices. 
  14. Sprinkle to taste with minced cilantro and offer chipotle sauce to drizzle over meat to taste.

Leftover Smarts: What to do with the rest of the can of chipotles? You can freeze them to use later in soups, stew, and salsas. Since most recipes call for using only one or two chilies

at time, divide them into small, easy to use portions before freezing

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