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Grilled Skirt Steak with Creamy Citrus Sauce
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Beef and citrus create one tasty main dish.
|1 lb. beef skirt steak, sliced|
|1/2 cup fresh orange juice|
|1/3 cup fresh cilantro, finely chopped|
|2 tablespoons Mexican seasoning, dried and crushed|
|3/4 cup dairy sour cream|
|2 tablespoons green onion, finely chopped|
|Salt, to taste|
|Ground black pepper, to taste|
- Combine orange juice, cilantro and Mexican seasoning in small bowl. Place beef steak and 1/3 cup orange juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Combine remaining orange juice mixture with sour cream and green onion. Cover and refrigerate until ready to serve. (May be refrigerated as long as overnight.)
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steak diagonally across the grain into thin slices; season with salt and pepper, as desired. Serve with citrus sauce.