Orange Chipotle Skirt Steaks

From the Beef Council.

• Ready In: 4 hrs 12 mins
• Serves: 4-5

Ingredients

• 1 1⁄2 lbs  skirt steaks, cut into 4 - 6-inch pieces
• 2  medium oranges, divided
• 2  cups  chopped  tomatillos (4 - 5 small to medium)
• 1⁄2 cup  chopped red onion
• 2 -3  teaspoons  minced chipotle chiles in adobo
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon salt

• Marinade

• 1  medium orange, juice of
• 2  tablespoons  vegetable oil
• 2  tablespoons adobo sauce (from chipotle peppers)
• 1  teaspoon ground cumin
• 1⁄4 teaspoon 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 and season with salt, if desired. Place steaks on oiled 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.