Chili-Orange Skirt Steak
- Juice of 1 orange
- Juice of 1 lime
- ¼ cup olive oil
- 1 tablespoon Sriracha
- 2 cloves garlic, chopped
- ½ yellow onion, thinly sliced
- Kosher Salt and Black Pepper to taste
- 1 skirt steak, 14-16 ounces
Whisk together the orange and lime juices, olive oil, and Sriracha then add the garlic, onions, and salt and pepper. Put steak in a gallon-sized zip-top bag and pour in the marinade. Zip bag and place in refrigerator for one hour or more. Six-eight hours will result in even more flavor. When ready to eat, heat grill to 350-375 degrees and grill steak for about 3-4 minutes on each side for medium-rare. Remove from the grill and let the steak rest for five minutes before slicing.