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Grilled Skirt Steak with Creamy Citrus Sauce
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Serves 4 |
Beef and citrus create one tasty main dish.
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Ingredients:
1 lb. beef skirt steak, sliced
1/2 cup fresh orange juice
1/3 cup fresh cilantro, finely chopped
2 tablespoons Mexican seasoning, dried and crushed
3/4 cup dairy sour cream
2 tablespoons green onion, finely chopped
Salt, to taste
Ground black pepper, to taste
Directions:
Combine orange juice, cilantro and Mexican seasoning in small bowl. Place beef steak and 1/3 cup orange juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine remaining orange juice mixture with sour cream and green onion. Cover and refrigerate until ready to serve. (May be refrigerated as long as overnight.)
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak diagonally across the grain into thin slices; season with salt and pepper, as desired. Serve with citrus sauce.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
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Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Grilled Skirt Steak with Creamy Citrus Sauce
Serves 4
Ingredients:
1 lb. beef skirt steak, sliced
1/2 cup fresh orange juice
1/3 cup fresh cilantro, finely chopped
2 tablespoons Mexican seasoning, dried and crushed
3/4 cup dairy sour cream
2 tablespoons green onion, finely chopped
Salt, to taste
Ground black pepper, to taste
Directions:
Combine orange juice, cilantro and Mexican seasoning in small bowl. Place beef steak and 1/3 cup orange juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine remaining orange juice mixture with sour cream and green onion. Cover and refrigerate until ready to serve. (May be refrigerated as long as overnight.)
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak diagonally across the grain into thin slices; season with salt and pepper, as desired. Serve with citrus sauce.
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