Categories: Meals
Ingredients
- 1/4 tsp grated orange zest, plus 2 tbsp. orange juice
- 1 chipotle pepper in adobo, finely chopped, plus 1 tbsp. sauce from the can
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/4 lbs. skirt steak, cut into 4 pieces
- 2 tbsp. unsalted butter, at room temp
- 1 tbsp. chopped fresh parsley, plus more for topping
- Kosher salt
- 1 1/2 lbs. green beans, trimmed
- 1 small red onion, halved and sliced
- 4 tsp olive oil
Directions
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Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 tsp each of cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 tsp salt; refrigerate until ready to serve.
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Crimp the edges of a 24-inch long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tbsp. water; cover with plastic wrap and microwave until crisp-tender, 5-7 minutes. Drain and return to the bowl; add the red onion, olive oil, 1/2 tsp each cumin and coriander and 1/2 tsp salt. Spread the vegetables on the foil tray.
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Transfer the tray to the grill and cook, tossing the veggies occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3-5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
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Top the steak with the chipotle butter. Season the veggies with salt and top with parsley. Serve with the steak.