Skirt or Flank Steak with Citrus-Chile Marinade

Citrus-Chile Marinade
2 ancho or other dried chiles or 2 chipotles en adobo

Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons molasses
1 tablespoon Worcestershire sauce 1 teaspoon salt
1 teaspoon black pepper

2 pounds skirt steak, cut into 4 serving pieces, or 1 large flank steak (at least 1 1/2 pounds)

Make the marinade: Soak the anchos in hot water to cover for 30 minutes. Drain, then remove and discard the stems and seeds. Put pieces of the soaked chiles with a little soaking water (or the chipotles and a little adobo sauce) in a food processor or blender along with all the other ingredients and process to a coarse puree.

Cut any external fat from the steaks and slash skirt steaks or flank steak across the grain in 2 or 3 places on each side to prevent curling. Pour the marinate over the steaks in a bowl with lid or reseal able plastic bag and marinate in the refrigerator for up to 12 hours or marinate at room temperature for up to 2 hours. Bring the steaks to room temperature before grilling.

Prepare the grill for direct cooking over medium-high heat (350F). Add mesquite or other hardwood chips or chunks following the directions on page 43.

Grill the steaks over direct heat to the rare (120F to 125F) or medium-rare stage (130F to 135F). Move the steaks to a cooler part of the grill if flare-ups occur. Skirt steaks should take 3-5 minutes per side, a flank steak 5-7 minutes per side. Do not overcook them, as skirt or flank steaks become tough if cooked to more than medium-rare. Let steaks rest for 5 minutes. Slice across the grain and serve.

Serve with Grilled Tortillas, Three-Chile Salsa and Campfire Beans

Recipe Courtesy of: Grilling and Barbecuing Available at Cookin Stuff