Ingredients
4
4 servings
- •2 oranges, juiced
- •1 tablespoon ground cumin
- •1 chipotle chile pepper, minced
- •½ teaspoon sea salt
- •1 pound skirt steak
Instructions
- 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.
- 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).
Nutritional Facts
Per 4 servings
- Calories: 155
- Carbohydrate: 5g
- Fat: 9g
- Fiber: 0g
- Protein: 14g
- Sugar: 4g
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