Skirt Steak with Orange-Chili Marinade and Fruit Salsa

Name: Skirt Steak with Orange-Chili Marinade and Fruit Salsa
Yield: 4 servings
Ingredients: 2- –2 1/2-pound skirt steak or London broil; 1/3 cup orange juice; 3 tablespoons bottled chili sauce; 2 1/2 tablespoons soy sauce; 2 1/2 tablespoons vegetable oil; 1 large garlic clove, minced; 1 teaspoon sugar; 1 teaspoon grated fresh orange peel; 1/4 teaspoon hot pepper sauce, or to taste; Fruit Salsa:; 1 1/2 cups diced mango, papaya, or both; 1 diced tart apple; 1/3 cup chopped red bell pepper; 1/3 cup chopped green bell pepper; 3 tablespoons rice wine vinegar or white wine vinegar; 1 1/2 tablespoons minced fresh cilantro; 1 1/2 tablespoons sugar; 1/4 teaspoon hot pepper sauce, or to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

It’s a little sweet, a little hot, so every part of your tongue will love this dish. You can make it in the broiler, on your outdoor grill, or even in a grill pan. Two hours is the best marinating time, but, in a pinch, you can give it as little as 30 minutes. The salsa is a cool and refreshing accompaniment that you can prepare a day ahead.

Ingredients

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Scale Recipe

2- –2 1/2-pound skirt steak or London broil
1/3 cup orange juice
3 tablespoons bottled chili sauce
2 1/2 tablespoons soy sauce
2 1/2 tablespoons vegetable oil
1 large garlic clove, minced
1 teaspoon sugar
1 teaspoon grated fresh orange peel
1/4 teaspoon hot pepper sauce, or to taste
Fruit Salsa:
1 1/2 cups diced mango, papaya, or both
1 diced tart apple
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
3 tablespoons rice wine vinegar or white wine vinegar
1 1/2 tablespoons minced fresh cilantro
1 1/2 tablespoons sugar
1/4 teaspoon hot pepper sauce, or to taste

Instructions

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Place the meat in a non reactive dish.

In a bowl, combine the orange juice, chili sauce, soy sauce, oil, garlic, sugar, orange peel, and hot pepper sauce.

Pour the mixture over the meat and let it marinate for at least two hours.

If possible, turn the meat once or twice during marinating time.

Preheat a broiler or outdoor grill with the rack about 4–6 inches from the heat source (or use a grill pan).

Remove the meat from the marinade and wipe the surface lightly with paper toweling.

Cook for 2 1/2– per side, depending on the degree of doneness desired.

Let rest for before carving.

Prepare the salsa while the meat marinates by combining the mango, apple, red bell pepper, green bell pepper, vinegar, cilantro, sugar, and hot pepper sauce in a bowl.

Refrigerate the salsa until serving time.

Serve the salsa with the grilled meat.

Makes 4 servings.

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