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