Orange-Soy Skirt Steaks

recipe
This orange-soy marinade really helps tenderize the skirt steak and give it that wonderful combination of sweet, salty and citrus flavor.

Yield:

Makes 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 134
Caloriesfromfat 42 %
Protein 17 g
Fat 6.2 g
Satfat 2.7 g
Carbohydrate 1.6 g
Fiber 0.0 g
Sodium 150 mg
Cholesterol 41 mg

Ingredients

2 beef skirt steaks (2 1/2 lb. total), fat-trimmed
2 cups orange juice
1/4 cup soy sauce
4 to 5 cloves garlic, peeled, pressed or minced
1 teaspoon coarse-ground pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper

Preparation

1. Rinse steaks and pat dry. In a 1-gallon heavy plastic food bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano, and cumin. Seal bag, set in a bowl, and chill at least 4 hours or up to 1 day; turn occasionally.

2. Weave 2 long metal skewers (18 to 24 in.) parallel through center of each steak. Lay steaks on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning once, until done to your liking, 6 to 8 minutes for medium-rare (cut to test).

3. Transfer steak to a platter, remove skewers, and cut meat into portions. Add salt and pepper to taste.

Note:

Up to 1 day ahead, marinate the steaks.

Elena Cota, San Diego, California,

Sunset

July 1999
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