1-1/2 lb. beef skirt steak, cut into 4-6 in. pieces 2 medium oranges, divided 2 c. chopped tomatillos (4 to 5 small to medium) 1/2 c. chopped red onion 2-3 tsp. minced chipotle peppers in adobo sauce 1/4 tsp. ground cumin 1/8 tsp. salt
Marinade: juice of 1 medium orange 2 Tbsp. vegetable oil 2 Tbsp. adobo sauce (from chipotle peppers) 1 tsp. ground cumin 1/4 tsp. ground black pepper
What to do:
1. Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag with marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally. 2. Grate 1/2 tsp. peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-in. 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, 7-12 min. (over medium heat on preheated gas grill, 8-12 min.) 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 amounts are for 4 servings. This recipe can be divided into 6 servings.
