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orange chipotle skirt steaks

  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: very easy
orange chipotle skirt steaks

INGREDIENTS:

  • 1 1/2 pound beef skirt steak, cut into 4 to 6-inch portions
  • 2 medium oranges, divided
  • 2 chopped tomatillos (4 to 5 small to medium)
  • 1/2 cup chopped red onion
  • 3 teaspoons minced chopotle peppers
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • MARINADE
  • juice of 1 medium orange
  • 2 tablespoons vegetable oil
  • 2 tablespoons adobo sauce (from chipotle peppers)
  • 1 teaspoon ground cumin
  • 1/4 teaspoons ground black pepper

DIRECTIONS:

1.  Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2.  Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.

3.  Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.


Nutrition information per serving (1/4 of recipe): 399 calories; 23 g fat (8 g saturated fat; 12 g monounsaturated fat); 74 mg cholesterol; 237 mg sodium; 15 g carbohydrate; 3.6 g fiber; 32 g protein; 7 mg niacin; 0.7 mg vitamin B6; 5.5 mcg vitamin B12; 4.2 mg iron; 24.6 mcg selenium; 7.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Nutrition information per serving (1/6 of recipe): 266 calories; 15 g fat (5 g saturated fat; 8 g monounsaturated fat); 49 mg cholesterol; 158 mg sodium; 10 g carbohydrate; 2.4 g fiber; 22 g protein; 4.7 mg niacin; 0.5 mg vitamin B6; 3.7 mcg vitamin B12; 2.8 mg iron; 16.4 mcg selenium; 5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

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