Orange-Chipotle Skirt Steaks
Servings
4 Servings
Ingredients
- 1-1/2 pounds beef skirt steak cut into 4 to 6-inch pieces
- 2 medium oranges divided
- 2 cups chopped tomatillos 4 to 5 small to medium
- 1/2 cup chopped red onion
- 2 to 3 teaspoons minced chipotle peppers in adobo sauce
- 1/4 teaspoon ground cumin 1/8 teaspoon salt
- Juice of 1 medium orange
- 2 tablespoons vegetable oil
- 2 tablespoons adobo sauce from chipotle peppers
- 1 teaspoon ground cumin 1/4 teaspoon ground black pepper
Instructions
Preparation
- 1 Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. 2 Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.3 Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. 4 Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve.5 Cut remaining 1/2 orange into wedges; reserve for garnish.6 Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. 7 Grill, uncovered, 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.8 Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.
- Source: www.beefitswhatsfordinner.com
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