Wednesday, Jun. 18, 2008

Orange-soy skirt steaks

Orange-soy skirt steaks

Serves 8 to 10

2 beef skirt steaks (2{ pounds total)

2 cups fresh orange juice

1/2 cup soy sauce

4 to 5 cloves garlic, minced

1 teaspoon coarsely ground black pepper

1 teaspoon dried oregano

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

1. Rinse steaks and pat dry. In a 1-gallon resealable bag, combine steaks, orange juice, soy sauce, garlic, pepper, oregano and cumin. Chill at least 4 hours or up to 1 day, turning occasionally.

2. Prepare a grill for high heat (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds).

3. Lift steaks from marinade. Thread two 18- to 24-inch-long metal skewers parallel through the center of each steak; season steaks generously with salt and pepper. Discard marinade.

4. Lay steaks on the grill rack. If using a gas grill, close the lid. Cook steaks, turning once, until rare (cut to test), about 6 minutes on each side, or medium-rare, about 8 minutes on each side. Transfer steaks to a platter, remove skewers and serve.

Nutritional analysis per serving, based on 8: 262 calories, 15 grams fat, 2 grams carbohydrates, 28 grams protein, 72 milligrams cholesterol, 356 milligrams sodium, trace dietary fiber, 52 percent of calories from fat.