Yields Makes 8 to 10 servings
AuthorElena Cota, San Diego, California,
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.

Orange-Soy Skirt Steaks

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