The Washington Post

Chipotle Honey-Marinated Steak

Chipotle Honey-Marinated Steak 5.000

Goran Kosanovic for The Washington Post

Jun 4, 2018

Although the marinade here uses both chipotles and chipotle honey, the resulting steak is not overly spicy.

We tested this with sirloin steak, as pictured, and skirt steak. For the latter: You may notice some pieces of skirt steak are longer than others; according to Cook’s Illustrated, the long pieces are cut from the diaphragm and are more tender than the shorter pieces, which are cut from the transverse abdominal muscle.

Serve with a salad, especially the one linked to in this recipe.

To read the accompanying story, see: This one ingredient could upgrade your summer eats.

Make Ahead: The meat needs only an hour to marinate; it can be refrigerated in the marinade for up to 24 hours.

Where to Buy: The recipe was tested with Smokin’ Hot Honey made by Asheville Bee Charmer, which can be ordered online via AshevilleBeeCharmer.com and via Etsy.com, and with Mike's Hot Honey, which is carried at Glen's Garden Markets and at Righteous Cheese in Union Market.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings

Ingredients
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 large yellow onion, cut into 1/4-inch dice
  • 1 tablespoon plus 1 1/2 teaspoons minced garlic
  • 3 canned chipotle chiles, chopped
  • 2 tablespoons chipotle-infused honey (see headnote)
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ancho chile powder
  • 1 teaspoon Spanish smoked paprika
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 pounds sirloin steak, cut into large pieces, (may substitute skirt steak, cut into 2 or 3 pieces; see headnote)

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Directions

Combine the lime juice, onion, garlic, chipotle chiles, honey, cumin, salt, ancho chili powder, smoked paprika and oil in a gallon-size zip-top bag. Add the steak and seal, pressing out as much air as possible. Let it sit at room temperature for 1 hour, or refrigerate for up to 24 hours.

Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (375 to 400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Alternatively, position an oven rack 6 inches from the broiler element; preheat the broiler.

Remove the steak from the marinade and wipe off any excess marinade from the meat; discard the marinade. Grill or broil the steak for 6 to 7 minutes on each side (for medium-rare).

Transfer the meat to a cutting board and let it rest for 10 minutes, then cut it on the diagonal, against the grain, into 1/2-inch-thick slices. Serve right away.

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Recipe Source

Adapted from “The Asheville Bee Charmer Cookbook,” by Carrie Schloss (Agate Surrey, 2017).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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