Orange-Chipotle Skirt Steaks

Orange-Cihpotle Skirt Steaks



  • 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


  • 1 1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces

Tomatillo Salsa

  • 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


  1. Marinade: Combine ingredients in small bowl.
  2. Steaks: Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  3. Tomatillo Salsa: 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.
  7. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  8. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.
  9. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Marinate: 6 hr to overnight | Yield: 4 to 6 servings

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association

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