| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice
- 1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/4 pounds skirt steak, cut into 4 pieces
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh parsley, plus more for topping
- Kosher salt
- 1 1/2 pounds green beans, trimmed
- 1 small red onion, halved and sliced
- 4 teaspoons extra-virgin olive oil
Instructions
- Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
- Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
- Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
- Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.
Nutrition Facts
| Calories | 430 |
| Total Fat | 28 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 114 milligrams |
| Sodium | 480 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 5 grams |
| Protein | 34 grams |
| Sugar | 6 grams |
Reviews
This was delicious a great way to have skirt steak
Delicious!! Will make again & again. I substituted the green beans with yellow rice and bell peppers & sautéed onions. Perfect combo. Also, didn’t have an orange so I substitute the zest with 1 tbsp of o.j. No left overs and everyone wanted seconds.
Great flavor! I enjoyed both the steak and the beans. Combined to make a simple meal completely on the grill.