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

Elena Cota, San Diego, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

Chef's Notes

Up to 1 day ahead, marinate the steaks.

Nutrition Facts

134 calories; calories from fat 42%; protein 17g; fat 6.2g; saturated fat 2.7g; carbohydrates 1.6g; fiber 0g; sodium 150mg; cholesterol 41mg.
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