1/3 cup orange juice
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
8 ounces beef skirt steak or flank steak
DIRECTIONS
1. In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper, and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
2. Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 14 minutes for medium doneness (160 degrees F) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
3. To serve, thinly slice steak across the grain.
.jpg)
Post a Comment