Orange-Chipotle Skirt Steaks
  • 30 minutes
  • Makes 4 to 6 servings
  • Entrée

Orange-Chipotle Skirt Steaks

After a dip in a spicy citrus marinade, savory Skirt Steak get grilled and topped with homemade tomatillo salsa.

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
Marinade:
  • 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

Instructions

  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.

    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.
  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.


  • Test Kitchen Tips 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.

Nutrition Information

399 Calories; 23g Total Fat; 8g Saturated Fat; 12g Monounsaturated Fat; 74mg Cholesterol; 237mg Sodium; 15g Total carbohydrate; 32g Protein; 4.2mg Iron; 7mg Niacin; 0.7mg Vitamin B6; 5.5mcg Vitamin B12; 7.5mg Zinc; 24.6mcg Selenium; 3.6g Fiber.266 Calories; 15g Total Fat; 5g Saturated Fat; 8g Monounsaturated Fat; 49mg Cholesterol; 158mg Sodium; 10g Total carbohydrate; 22g Protein; 2.8mg Iron; 4.7mg Niacin; 0.5mg Vitamin B6; 3.7mcg Vitamin B12; 5mg Zinc; 16.4mcg Selenium; 2.4g Fiber.