Orange Chipolte Skirt Steak

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
2 medium oranges, divided
2 cups chopped tomatillos (4 to 5 small to medium)
1/2 cup chopped red onion
2 to 3 teaspoons minced chipotle peppers in adobo sauce
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 teaspoon ground black pepper

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.

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.

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.

Shared by Debbie McLean Warner