Orange-Chipotle Skirt Steaks

• 30 min
• 6 SERVINGS
• 400 Cal
• 32 g Protein

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

Cooking:

1. Combine Marinade ingredients in small bowl. Place beef Skirt 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.
Cook's Tip: To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.


For less heat, remove seeds from chipotle peppers.

3. Remove steaks from marinade; discard marinade. Place steaks on 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.