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Chipotle and Molasses Glazed Skirt Steak of Beef with Olive Oil Poached Potatoes- recipe

Last updated 5 years ago

Chipotle and Molasses Glazed Skirt Steak of Beef with Olive Oil Poached Potatoes
Serves 6
2 lbs of cleaned skirt steak
2 large shallot chopped
4 cloves of garlic minced
4 tbl chopped parsley
3 sprigs of thyme chopped 
2 tbl of ground cumin
1 cup of vegetable oil 
  • Combine shallots, garlic, parsley, thyme cumin and oil and mix well
  • Rub mixture on skirt steak on both side and let sit in refrigerator for at least 4 hours 
Chipotle and Molasses Glaze
1/2 can of smoked chipotle 
1 cup of molasses 
½ cup apple cider vinegar
½ cup of brown sugar
¼ cup of Dijon mustard
  • Combine all ingredients and mix well
  • Pre heat grill to 400 degrees remove steak from marinade and pat dry with paper towel 
  • Add steak to grill and cook for 3 mins, flip steak and baste with glaze using a pastry brush
  • Flip steak and brush glaze on other side, cook for an additional 
  • Remove and keep warm
  • Cut into 2 inch pieces against the grain 
Olive Oil Poached Tomato
1.5 lb of fingerling potato cut in ½
1 cup olive oil
4 clove of garlic smashed
2 sprig of rosemary
Large sheet of aluminum foil
  • Place aluminum foil on flat surface 
  • Add potatoes, garlic, and rosemary and crease three corners forming a tight package
  • Place package on an oven proof pan 
  • In the open end of package add olive oil and seal all edges 
  • Place package in pre heated 350 degree oven for 45 mins
  • Remove and carefully open (poke a hole and release steam)
  • Make sure potatoes are tender by inserting a small paring knife through a potato knife should go through without much resistance


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