Orange-Chipotle Skirt Steaks
Courtesy of The Beef Checkoff 4 Servings • 18 Min. Prep Time • 12 Min. Cook Time • 6 Hrs. Chill Time| Ingredients |
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| 1-1/2 lb. beef skirt steak, cut into 4-6 in. pieces |
| 2 medium oranges, divided |
| 2 c. chopped tomatillos (4 to 5 small to medium) |
| 1/2 c. chopped red onion |
| 2-3 tsp. minced chipotle peppers in adobo sauce |
| 1/4 tsp. ground cumin |
| 1/8 tsp. salt |
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| Marinade: |
| juice of 1 medium orange |
| 2 Tbsp. vegetable oil |
| 2 Tbsp. adobo sauce (from chipotle peppers) |
| 1 tsp. ground cumin |
| 1/4 tsp. ground black pepper |
Directions:
1. Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag with marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
2. Grate 1/2 tsp. peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-in. 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. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7-12 min. (over medium heat on preheated gas grill, 8-12 min.) 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.
* Nutrition amounts are for 4 servings. This recipe can be divided into 6 servings.
* Recipe courtesy of The Beef Checkoff
Nutrition:
Calories: 399; Total Fat: 23g; Saturated Fat: 8g; Cholesterol: 74mg; Total Carbs: 15g; Fiber: 4g; Protein: 32g; Sodium: 237mg;