Orange Chipotle Skirt Steaks

• 1 12 lbs skirt steaks, cut into 4 - 6-inch pieces
• 2 medium oranges, divided
• 2 cups chopped tomatillos (4 - 5 small to medium)
• 12 cup chopped red onion
• 2 -3 teaspoons minced chipotle chiles in adobo
• 14 teaspoon ground cumin
• 18 teaspoon salt
• 1 medium orange, juice of
• 2 tablespoons vegetable oil
• 2 tablespoons adobo sauce (from chipotle peppers)
• 1 teaspoon ground cumin
• 14 teaspoon ground black pepper

1. Combine marinade ingredients in small bowl.
2. Place beef steaks in food-safe plastic bag; turn steaks to coat.
3. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
4. Grate 1/2 teaspoon peel from 1 orange.
5. Cut this orange and half of remaining orange into segments.
6. Chop segments into 1/2-inch pieces.
7. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve.
8. Cut remaining 1/2 orange into wedges; reserve for garnish.
9. Remove steaks from marinade; discard marinade and season with salt, if desired.
10. Place steaks on oiled grid over medium, ash-covered coals.
11. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
12. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.
13. Serve with tomatillo salsa.
14. Garnish with reserved orange wedges.

skirt, oranges, red onion, chiles, ground cumin, salt, orange, vegetable oil, adobo sauce, ground cumin, ground black pepper

Taken from www.food.com/recipe/orange-chipotle-skirt-steaks-491577 (may not work)