Cuban Skirt Steak

Submitted by Rita1652

"Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture."

 

• Ready In: 26mins
• Ingredients: 19
• Serves: 4

ingredients

• Marinade

• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 1⁄2 teaspoons smoked paprika
• 1 tablespoon fresh oregano, chopped
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons ground coriander
• 1 teaspoon black pepper
• 2 chipotle chiles in adobo, minced
• 1 cup sour orange juice (Mixed OJ and lime juice can be subbed)
• 1 small onion, diced
• 1 tablespoon olive oil
• 2 1⁄4 lbs skirt steaks, each halved crosswise (2 steaks)

• Optional additions

• grilled scallion
• grilled bell pepper
• lettuce
• cheese
• tortilla
• salsa
• avocado, slices

directions

1. Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
2. Bring steak to room temperature, about 30 minutes.
3. While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
4. Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
5. Cut steak diagonally across grain into 1/4-inch-thick slices.