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Orange-Soy Skirt Steaks

Yield Makes 8 to 10 servings
This orange-soy marinade really helps tenderize the skirt steak and give it that wonderful combination of sweet, salty and citrus flavor.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Up to 1 day ahead, marinate the steaks.