Skirt Steak with Orange Cilantro Salsa
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
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.
- 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.