• 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 salt, plus more
  • 1 tsp.coarsely ground black pepper, plus more
  • 2 lb.skirt steak, trimmed, cut into 6″ pieces
  • Salsapico de gallo, or salsa verde, for serving


    1. Step 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 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 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 Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.
    5. Step 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 Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.
    7. Step Arrange steak on a platter. Serve with salsa alongside.

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