Orange-Soy Skirt Steaks

Name: Orange-Soy Skirt Steaks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 beef skirt steaks (2 1/2 lb. total), fat-trimmed; 4 cloves garlic, peeled, pressed or minced; 1 teaspoons ground cumin; 1 teaspoon coarse-ground pepper; 473 milliliters orange juice; 1 teaspoon dried oregano; 10 servings Salt and pepper; 59 milliliters soy sauce

Orange-Soy Skirt Steaks is a gluten free and dairy free recipe with 10 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 96 calories, 11g of protein, and 3g of fat. It will be a hit at your valentin day event. If you have salt and pepper, orange juice, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse steaks and pat dry. In a 1-gallon heavy plastic food bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano, and cumin. Seal bag, set in a bowl, and chill at least 4 hours or up to 1 day; turn occasionally.

Ingredients you will need

Orange Juice

Soy Sauce

Oregano

Garlic

Pepper

Steak

Cumin

Equipment you will use

Bowl

Weave 2 long metal skewers (18 to 24 in.) parallel through center of each steak.

Ingredients you will need

Steak

Equipment you will use

Metal Skewers

Lay steaks on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning once, until done to your liking, 6 to 8 minutes for medium-rare (cut to test).

Ingredients you will need

Steak

Equipment you will use

Grill

Transfer steak to a platter, remove skewers, and cut meat into portions.

Ingredients you will need

Steak

Meat

Equipment you will use

Skewers

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

beef skirt steaks (2 1/2 lb. total), fat-trimmed 4cloves

garlic, peeled, pressed or minced 1teaspoons

ground cumin 1teaspoon

coarse-ground pepper 473milliliters

orange juice 1teaspoon

dried oregano 10servings

Salt and pepper 59milliliters

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.