Orange-Chipotle Skirt Steaks

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

Ingredients

Marinade

• 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

Steaks

• 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

Instructions

Marinade

1. Combine ingredients in a small bowl.

Steaks

1. 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.

Tomatillo Salsa

1. 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.
2. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve.
3. Cut remaining 1/2 orange into wedges; reserve for garnish.
4. Remove steaks from marinade; discard marinade.
5. 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.
6. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.
7. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Attribution

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