Ingredients
- 2 oranges, juiced
- 1 tablespoon ground cumin
- 1 chipotle chile pepper, minced
- 1/2 teaspoon sea salt
- 1 pound skirt steak
Directions
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.
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BRANDED KITCHENWARE
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).
