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A flavorful mix of spices and chipotle peppers impart bold flavors onto your steak of choice. Great with a spicy glass of Chilean red wine!
Lapostolle sent me a super fun mailer so I could try out their Canto de Apalta. It's a spicy red wine from Chile, and it was the most gorgeous intense red color. They included a recipe card for Grilled Skirt Steak with Spicy Latin Rub, and I was excited to try it out for myself!
I saw 2 gorgeous organic ribeye steaks at the store, so I decided to go for those instead of skirt steak. My husband had just come home from a weeklong trip to California for work, and I figured that a big ol' grilled ribeye dinner for 2 would be the perfect way to say "welcome home!".
So of course, I asked if he wanted to fire up the grill. He was pretty excited to get the charcoal started once he saw these beautifully marinated steaks!
I maaaaaay have popped open the wine before they even hit the grill. I mean, you have to QC before and during the meal, right? For scientific purposes, of course.
Ahem.
I had him throw the steaks on the grill along with some corn that I picked up from the Farmers Market. I love corn season, and this corn was super sweet. It was a great accompaniment!
I also cut up a mix of tomatoes, radishes and sweet onions, tossed them with white wine vinegar and olive oil, kosher salt and fresh cracked black pepper and let topped it with thinly sliced green onions. It was a nice, cool addition to the plate.
The steaks were cooked beautifully (thanks, babe!) and even our 3-year-old loved it. The blend of spices was really simple but added lots of flavor to the meat.
The wine went so beautifully with this meal. The flavor was really rich and peppery. It was also incredibly smooth. We really enjoyed this pairing!
📖 Recipe
Grilled Steak with Spicy Latin Rub
- Prep Time: 6 hours
- Cook Time: 5 minutes
- Total Time: 6 hours 5 minutes
- Yield: 6 Servings 1x
- Category: Main Dish
- Method: Grill
- Cuisine: Latin
Description
A flavorful mix of spices and chipotle peppers impart bold flavors onto your steak of choice. Great with a spicy glass of Chilean red wine!
Ingredients
- 6 (6 ounce) skirt steaks, trimmed of fat
For the rub:
- 1 ½ tablespoons smoked paprika
- ½ teaspoon dried fennel seed
- ½ teaspoon cumin seed
- ½ teaspoon dried coriander seed
- ½ teaspoon dried oregano
- ½ teaspoon chopped chipotle pepper in adobo sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Grind all rub ingredients in a coffee mill and rub all over steaks. Put coated steaks in a zip-bag, and let marinate in refrigerator 6-10 hours.
- Prepare a grill, or heat a grill pan. Remove steaks from bag and brush them lightly with oil. Grill over high heat for 1-½ to 2 minutes per side or until done to desired tenderness.
- Serve with your choice of side dishes, such as grilled corn, fresh sliced tomatoes or guacamole. Leftover skirt steak always makes great tacos!
Notes
Recipe from Lapostolle
Nutrition
- Serving Size:
- Calories: 405
- Sugar: 0.2 g
- Sodium: 549.3 mg
- Fat: 24.8 g
- Saturated Fat: 10.2 g
- Carbohydrates: 1.5 g
- Fiber: 0.9 g
- Protein: 41.5 g
- Cholesterol: 154.7 mg
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