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.
How to Make It
Step 1
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.
Step 2
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).
Step 3
3
Transfer steak to a platter, remove skewers, and cut meat into portions. Add salt and pepper to taste.
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
Directions
Step 1
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.
Step 2
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).
Step 3
3
Transfer steak to a platter, remove skewers, and cut meat into portions. Add salt and pepper to taste.
Search All of Sunset's Recipes
The Latest
The Best Thing You Could Do for Your Health Is Quit the Gym—Here’s What to Do Instead
