Skirt Steak with Orange Cilantro Salsa

Skirt Steak with Orange Cilantro Salsa

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Ian Knauer

30 mins total 20 mins prep Full Screen

Servings

Skirt steak, made popular in this country via the fajita and prized in Mexico for its meaty flavor, is now available in any supermarket. This recipe pairs a bright citrus salsa with the rich cut of meat.

Ingredients

• 3 naval oranges
• 2 tablespoons finely chopped shallots, from one medium shallot
• 1 teaspoon distilled white vinegar
• 3 tablespoons extra-virgin olive oil, divided
• 1 clove garlic
• 24 ounces skrit steak, cut into 4 6-ounce serving pieces
• 1/2 cup coarsely chopped cilantro leaves

Directions

• Remove peel and pith from oranges, then cut flesh into 1/2 -inch pieces. Stir orange together with shallot, vinegar, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
• Meanwhile, coat steak with remaining 1 tablespoon oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. Broil on a broiler pan 4 to 5 inches from heat, turning once, 5 to 6 minutes for medium-rare. Let rest on a cutting board 2 to 3 minutes, then slice across the grain.
• Add cilantro to orange salsa, then season salsa with salt and pepper to taste. Serve steak topped with salsa.

• Filed under:
• Beef,
• Fruit,
• Meat,
• Broiling,
• Easy,
• 30 Minute,
• 10 Minute,
• Quick,
• Gluten Free,
• Healthy,
• Main Dish,
• Dinner,
• Father's Day,
• Fall,
• Winter,
• Valentine's Day,
• Birthday,
• Super Bowl,
• Cinco De Mayo,
• Day Of The Dead,
• Entertaining

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