Ingredients
- 1 cup Holland House Sherry Cooking Wine
- 1 cup tomato puree or crushed tomatoes
- 3 canned chipotle chiles in adobo sauce, or more if desired
- 4 large garlic cloves
- 1/2 small yellow onion
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil or olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 (2 pound) skirt steak or flank steak
Directions
In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
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Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.
Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.
