Chili-Orange Skirt Steak

Apr 5, 2011

Chili-Orange Skirt Steak

  • Juice of 1 orange
  • Juice of 1 lime
  • ¼ cup olive oil
  • 1 tablespoon Sriracha
  • 2 cloves garlic, chopped
  • ½ yellow onion, thinly sliced
  • Kosher Salt and Black Pepper to taste
  • 1 skirt steak, 14-16 ounces

Whisk together the orange and lime juices, olive oil, and Sriracha then add the garlic, onions, and salt and pepper. Put steak in a gallon-sized zip-top bag and pour in the marinade. Zip bag and place in refrigerator for one hour or more. Six-eight hours will result in even more flavor. When ready to eat, heat grill to 350-375 degrees and grill steak for about 3-4 minutes on each side for medium-rare. Remove from the grill and let the steak rest for five minutes before slicing.