Orange-Chipotle Skirt Steaks
After a dip in a spicy citrus marinade, savory Skirt Steak get grilled and topped with homemade tomatillo salsa.
Cook Time: 30 Minutes
Servings: 6
Ingredients: 12
Ingredients
Marinade:
Preparation
-
Step 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.
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Step 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.
Cooking 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. -
Step 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.
Nutrition Information
399 Calories
8g SAT FAT
32g PROTEIN
4.2 mg IRON
7.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 399 Calories; 207 Calories from fat; 23g Total Fat (8 g Saturated Fat; 12 g Monounsaturated Fat;) 74 mg Cholesterol; 237 mg Sodium; 15 g Total Carbohydrate; 3.6 g Dietary Fiber; 32 g Protein; 4.2 mg Iron; 7 mg NE Niacin; 0.7 mg Vitamin B6; 5.5 mcg Vitamin B12; 7.5 mg Zinc; 24.6 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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