Chipotle Skirt Steak with Green Beans

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice

1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/4 pounds skirt steak, cut into 4 pieces

2 tablespoons unsalted butter, at room temperature

1 tablespoon chopped fresh parsley, plus more for topping

Kosher salt

1 1/2 pounds green beans, trimmed

1 small red onion, halved and sliced

4 teaspoons extra-virgin olive oil


  1. Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
  2. Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
  3. Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
  4. Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.
Skirt Steak with Gremolata
26m Easy 96%
Cooking a Steak
Rachael Ray

Cooking a Steak

14m Easy 99%
Green Beans with Almond Gremolata
9m Easy 95%
Weeknight Steak with Parsnip Puree
27m Easy 99%