Skirt Steak with Orange-Chile Marinade and Fruit Salsa

Amarante

Fri, Feb 12 2021, 11:18 am

This was super easy and the fruit salsa was a delicious complement to the meat.

As the recipe indicates, everything can be made ahead. I did use frozen mango which simplified prep.

The meat needs to be sliced against the grain and I think cooking on the rarer side of medium rare is best.

Skirt Steak with Orange-Chile Marinade and Fruit Salsa

Excerpt From: Ronnie Fein - Hip Kosher

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.

2–2½ pound skirt steak or London broil
⅓ cup orange juice
3 tablespoons bottled chile sauce
2½ tablespoons soy sauce
2½ tablespoons vegetable oil
1 large garlic clove, minced
1 teaspoon sugar
1 teaspoon grated fresh orange peel
¼ teaspoon hot pepper sauce, or to taste

Fruit Salsa

1½ cups diced mango, papaya, or both
1 diced tart apple
1 diced tart apple
⅓ cup chopped red bell pepper
⅓ cup chopped green bell pepper
3 tablespoons rice wine vinegar or white wine vinegar
1½ tablespoons minced fresh cilantro
1½ tablespoons sugar
¼ teaspoon hot pepper sauce, or to taste

Place the meat in a nonreactive dish. In a bowl, combine the orange juice, chile sauce, soy sauce, oil, garlic, 1 teaspoon sugar, orange peel, and ¼ teaspoon 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 2½–4 minutes per side, depending on the degree of doneness desired. Let rest for 5 minutes 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.

If you have time, soak the meat in cold water for about 30 minutes to remove some of the salt.