HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well.

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Recipe Summary

cook:
8 mins
additional:
8 hrs
total:
8 hrs 8 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Tips

Cook time for skirt steak about 8 minutes; flank steak 12-14 minutes

Use unseasoned tomato puree or crushed tomatoes, not tomato sauce. Tomato sauce is usually seasoned and high in sodium.

Flank steak is thicker than skirt steak, so score flank steak with a sharp knife so meat absorbs more marinade. Flank steak also has less fat than skirt steak.

Nutrition Facts

252 calories; protein 19.3g 39% DV; carbohydrates 11g 4% DV; fat 8.8g 14% DV; cholesterol 33.7mg 11% DV; sodium 682.7mg 27% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2014
I prepared this marinade for flank steak and it was delicious! Only regret is I marinated for about 8 hours I would have liked to marinate overnight. Prepared as written with a good dry sherry plenty of marinade. Thanks for "sherry-ing" your recipe Holland House. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/10/2017
Did not like this. Soy sauce and vinegar marinades are better. Was ok on shrimp. Would not make again. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/09/2014
I prepared this marinade for flank steak and it was delicious! Only regret is I marinated for about 8 hours I would have liked to marinate overnight. Prepared as written with a good dry sherry plenty of marinade. Thanks for "sherry-ing" your recipe Holland House. Read More
(7)
Rating: 5 stars
06/06/2015
I come from a background of Mexican cuisine. Skirt steak is also know as arrachera. This is the best skirt steak I have ever eaten. I used tomato sauce because I didn't have crushed tomatoes and it was delicious. I can't imagine changing a thing after tasting it and have shared the recipe with family in Mexico. Great reviews. I will make it this way forever. Read More
(3)
Rating: 5 stars
03/24/2015
This one's a keeper. I made it as written with two (one unintended) exceptions. I used cider vinegar because I didn't have any sherry and I added some oregano. It came out great and was very easy to make. Thanks for the recipe.:) Read More
(3)
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Rating: 5 stars
08/21/2014
This was very good. I added a bit of Sazon and it made the flavors really come together. I also added cilantro and a jalapeno. It was really good. I used a skirt steak. I marinated it with my vacuum sealer all day and the flavors really penetrated and were perfect. Read More
(2)
Rating: 5 stars
12/02/2014
Mouth-gasm! Made as directed and wouldn't change a thing. Sliced it thin and made burritos. Ah-may-zing! Read More
(1)
Rating: 4 stars
02/09/2015
Great simple recipe I used half the wine and eased up on a few other things. I like this bc you can adjust it to your family's tastes thanks for sharing! Read More
(1)
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Rating: 2 stars
10/20/2015
I used real sherry two chipotles rather than three chili powder instead of cumin and three cloves garlic instead of four. Still the garlic seemed to overpower all other ingredients. High heat needed for cooking or it won't brown. Cooked it med rare. I wasn't impressed. Read More
Rating: 5 stars
01/08/2019
My husband and I loved this flavoring. My only slight change was to use a can of diced tomatos with the chipoltle chilis already added into it instead of buying the cans separately and having so many chipoltle chilis left over. Rotel I think was the brand but not the original Rotel with the green chilis-the can that has chipolte chilis in it. I also would recommend reserving some of the marinade before pouring over the raw meat to drizzel on before eating if you like a bit more of the sauce. I used skirt steak and marinated for about 5 hours and it was really tender. Read More
Rating: 3 stars
07/10/2017
Did not like this. Soy sauce and vinegar marinades are better. Was ok on shrimp. Would not make again. Read More