 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This orange-soy marinade really helps tenderize the skirt steak and give it that wonderful combination of sweet, salty and citrus flavor. Ingredients:
2 beef skirt steaks (2 1/2 lb. total), fat-trimmed |
2 cups orange juice |
1/4 cup soy sauce |
4 to 5 cloves garlic, peeled, pressed or minced |
1 teaspoon coarse-ground pepper |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
salt and pepper |
Directions:
1. Rinse steaks and pat dry. In a 1-gallon heavy plastic food bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano, and cumin. Seal bag, set in a bowl, and chill at least 4 hours or up to 1 day; turn occasionally.
2. Weave 2 long metal skewers (18 to 24 in.) parallel through center of each steak. Lay steaks on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning once, until done to your liking, 6 to 8 minutes for medium-rare (cut to test).
3. Transfer steak to a platter, remove skewers, and cut meat into portions. Add salt and pepper to taste.
|
|