Grilled Chipotle Skirt Steak

• 1 cup Holland House(R) Sherry Cooking Wine
• 1 cup tomato puree or crushed tomatoes
• 3 canned chipotle chiles in adobo sauce, or more if desired
• 4 large garlic cloves
• 1/2 small yellow onion
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil or olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 (2 pound) skirt steak or flank steak

1. In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
2. 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.
3. 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.
4. Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.

sherry cooking wine, tomato puree, chiles, garlic, yellow onion, brown sugar, vegetable oil, ground cumin, salt, skirt steak

Taken from www.allrecipes.com/recipe/231908/grilled-chipotle-skirt-steak/ (may not work)