Low prep time and no cleanup make this a great weeknight cooking method. Serve with all of your fixings on handmade tortillas.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 oranges, juiced
- 1 tablespoon ground cumin
- 1 chipotle chile pepper, minced
- ½ teaspoon sea salt
- 1 pound skirt steak
Instructions
- Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
- Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 258 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Smoky goodness with a hint of orange citrus flavor.