An assertive marinade! Grilling the steak accentuates the smoky flavor of the chipotles, but this recipe tastes great made under the broiler, too. Serves 6. 2 chipotle peppers in adobo Combine first 10 ingredients in a blender, and process until well incorporated. Place skirt steak in a flat, high-sided, nonreactive (glass, ceramic or stainless steel) dish, and pour on the marinade. Turn the meat a few times to coat. Cover with plastic wrap and refrigerate for 4-8 hours. Heat grill to high heat. Remove steak from marinade and dry. Brush grill lightly with vegetable oil. Grill steak for 5 minutes per side. Let meat rest before slicing. While the meat is resting, toss peppers and onions with olive oil, and cook on the grill until evenly charred. Serve with sliced steak, with salsa and warm tortillas.
1 clove garlic, roughly chopped
1/4 cup orange juice
Juice of 1 lime
3 Tbsp brewed coffee
1-1/2 Tbsp honey, or more to taste
1 tsp red wine vinegar
1/2 tsp Mexican oregano
1/4 tsp coarsely ground black pepper
pinch of kosher salt
1-1/2 lb skirt steak
2 green peppers, sliced in 1-inch slices
2 large onions, sliced in 1-inch slices
1/4 cup olive oil