Recipe: Skirt Steak with Orange Cilantro Salsa
3 navel oranges
2 tablespoons finely chopped shallots (one medium shallot)
1 teaspoon distilled white vinegar
3 tablespoons extra-virgin olive oil, divided
1 clove garlic
24 ounces skirt steak, cut into 4 6-ounce serving pieces
1/2 cup coarsely chopped cilantro leaves
Start by removing the peel and pith from the oranges, then cut the flesh into , ½ -inch pieces. Next, stir the orange together with shallot, vinegar, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Then, coat the steak with the remaining 1 tablespoon oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. Broil on a broiler pan 4 to 5 inches from heat, turning once, 5 to 6 minutes for medium-rare. Once cooked, let the steak rest on a cutting board for 2 to 3 minutes, then slice across the grain.
Add cilantro to orange salsa, then season salsa with salt and pepper to taste. Serve steak topped with salsa.