Orange-Chipotle Skirt Steaks

By taochavez

Ingredients

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

Details

Servings 4
Adapted from beefitswhatsfordinner.com

Preparation

Step 1

Instructions

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.

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.

Remove steaks from marinade; discard marinade. 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°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.