Ingredients
16
16 servings
- •5 pounds beef skirt steak, thinly sliced
- •1 cup water
- •1 orange, sliced
- •⅔ cup orange juice
- •⅔ cup lime juice
- •½ cup red wine vinegar
- •1 lime, sliced
- •1 bunch fresh cilantro leaves, chopped
- •¼ cup vegetable oil
- •1 tablespoon salt
- •3 cloves garlic, minced
- •1 tablespoon ground white pepper
- •1 tablespoon ground black pepper
- •1 tablespoon dried Mexican oregano
- •1 tablespoon ground cumin
- •1 tablespoon chili powder
- •¼ teaspoon ground cloves
Instructions
- Place beef in a large resealable plastic bag.
- Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
- Marinate beef in the refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutritional Facts
Per 16 servings
- Calories: 179
- Carbohydrate: 6g
- Fat: 10g
- Fiber: 1g
- Protein: 18g
- Sugar: 2g
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