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Ingredients
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3 navel oranges
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2 tablespoons finely chopped shallots (one medium shallot)
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1 teaspoon distilled white vinegar
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3 tablespoons extra-virgin olive oil, divided
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1 clove garlic
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24 ounces skirt steak, cut into 4 6-ounce serving pieces
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1/2 cup coarsely chopped cilantro leaves
Preparation
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.
