In a blender or food processor, combine the chipotle peppers in adobo sauce, minced garlic, lime juice, olive oil, honey, cumin, smoked paprika, salt, and black pepper.

Blend until smooth. Taste and adjust the seasoning if needed—add more honey for sweetness or another chipotle pepper for extra heat.

Place your flank steak or skirt steak in a large resealable bag or a shallow dish.

Pour the marinade over the steak, ensuring it’s fully coated on all sides.

Secure the bag by sealing it tightly, or if using a dish, cover it with plastic wrap to lock in the flavors.

Heat your grill or stovetop skillet to medium-high. If you’re using a grill, lightly brush the grates with oil to prevent sticking.

Remove the steak from the marinade, letting any extra marinade drip off. Discard the leftover marinade.

Cook the steak for 4-6 minutes per side for medium-rare, or until it reaches your preferred level of doneness. Use a meat thermometer to check:

o 125°F (52°C) for rare

o 135°F (57°C) for medium-rare

o 145°F (63°C) for medium

Try to flip the steak only once to develop a nice crust and ensure even cooking.

Move the cooked steak to a cutting board and let it rest for 5-10 minutes. This step locks in the juices, keeping the steak moist and flavorful.

Cut the steak against the grain into thin, even slices. This technique ensures each piece is tender and easy to enjoy.

Don’t Overcook: Flank steak and skirt steak are lean cuts, so they’re best served medium-rare to medium. Overcooking can make them tough.

Use High Heat: A hot grill or skillet is key to achieving a flavorful sear on the outside while keeping the inside juicy.

Double the Marinade: If you love extra sauce, make a double batch of the marinade and set half aside before adding the steak. Use it as a drizzle or dipping sauce for an extra flavor boost!