Community Recipe
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Citrus-Rubbed Skirt Steak Menu

* Combine 4 cups torn Boston lettuce, 1 cup orange sections, and 1/4 cup thinly sliced red onion in a large bowl. Combine 1/4 cup fresh orange juice, 2 tablespoons white wine vinegar, 1 tablespoon extravirgin olive oil, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon salt, stirring well with a whisk. Drizzle lettuce mixture with the orange juice mixture; toss gently to coat.

Citrus-Rubbed Skirt Steak

Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.

Photo by: Randy Mayor; Melanie J. Clarke

Ingredients

2 teaspoons grated lemon rind
2 teaspoons grated orange rind
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper

1 garlic clove, minced
1 (1-pound) skirt steak, trimmed
Cooking spray

Preparation

Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray. Rub rind mixture evenly over steak. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices.

Cooking Light DECEMBER 2007

Orange and red onion salad*

Couscous

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Citrus-Rubbed Skirt Steak Menu