Ingredients

  • 1 c.chopped fresh cilantro leaves
  • 1chipotle chile in adobo, plus 1 tbsp. adobo sauce
  • 2scallions, coarsely chopped
  • 3cloves garlic
  • Zest and juice of 2 limes
  • Zest and juice of 1 navel orange
  • 1 tbsp.canola oil, plus more for grill
  • 1 tbsp.Worcestershire sauce
  • 2 1/2 tsp.ground cumin
  • 2 tsp.kosher salt, plus more
  • 1 tsp.coarsely ground black pepper, plus more
  • 2 lb.skirt steak, trimmed, cut into 6″ pieces
  • Salsa, pico de gallo, or salsa verde, for serving

Directions

    1. Step 1 In a food processor or blender, blend cilantro, chile, adobo sauce, scallions, garlic, lime zest and juice, orange zest and juice, oil, Worcestershire, cumin, salt, and pepper until smooth.
    2. Step 2 Place steak into a large resealable bag and pour marinade over. Press as much air out of bag as possible and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.
    3. Step 3 Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil.
    4. Step 4 Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.
    5. Step 5 Grill steak, turning once, until medium-rare or desired degree of doneness and an instant-read thermometer inserted into thickest part registers at least 125°, 2 to 3 minutes per side.
    6. Step 6 Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.
    7. Step 7 Arrange steak on a platter. Serve with salsa alongside.

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