In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper, and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Drain steak, discarding marinade.
For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145°F) or 12 to 14 minutes for medium doneness (160°F)
For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
To serve, thinly slice steak across the grain.
Prep time includes minimum 1 hour of marinating time.
Recipe and photograph are the property of eatingwell.com
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Southwestern Skirt Steak
Amount Per Serving:
4 ounce steak
% Daily Value*
Total Fat14.84 g
Saturated Fat 5.74 g
Trans Fat 0.78 g
Total Carbohydrate6.78 g
Dietary Fiber 0.39 g
Sugars 3.78 g
Vitamin A 1.46 %
Vitamin C 29.01 %
Calcium 2.81 %
Iron 15.53 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.