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Orange-Soy Skirt Steaks

Orange-Soy Skirt Steaks

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

Sunset JULY 1999

  • Yield: Makes 8 to 10 servings


  • 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


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.


Up to 1 day ahead, marinate the steaks.

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 42%
  • Protein: 17g
  • Fat: 6.2g
  • Saturated fat: 2.7g
  • Carbohydrate: 1.6g
  • Fiber: 0.0g
  • Sodium: 150mg
  • Cholesterol: 41mg

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Orange-Soy Skirt Steaks recipe