Orange Chipotle Skirt Steaks |
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Prep Time: 240 Minutes Cook Time: 12 Minutes |
Ready In: 252 Minutes Servings: 5 |
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From the Beef Council. Ingredients:
1 1/2 lbs skirt steaks, cut into 4 - 6-inch pieces |
2 medium oranges, divided |
2 cups chopped tomatillos (4 - 5 small to medium) |
1/2 cup chopped red onion |
2 -3 teaspoons minced chipotle chiles in adobo |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1 medium orange, juice of |
2 tablespoons vegetable oil |
2 tablespoons adobo sauce (from chipotle peppers) |
1 teaspoon ground cumin |
1/4 teaspoon ground black pepper |
Directions:
1. Combine marinade ingredients in small bowl. 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.
2. 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. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.
3. Remove steaks from marinade; discard marinade and season with salt, if desired. Place steaks on oiled grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.
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