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This is a perfect way to cook during the week; low prep time and no mess to clean up. Serve on homemade tortillas and all your fixins.
Ingredients
- 2 oranges, juiced
- 1 tablespoon ground cumin
- 1 chipotle chile pepper, minced
- ½ teaspoon sea salt
- 1 pound skirt steak
Directions
Step 1
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.
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
Step 3
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).
Editor’s Note:
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat4g | 18% |
| Cholesterol36mg | 12% |
| Sodium258mg | 11% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars4g | |
| Protein14g | |
| Vitamin C21mg | 104% |
| Calcium22mg | 2% |
| Iron5mg | 29% |
| Potassium281mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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