Recipe: Grilled Lime Skirt Steak with Citrus Salad

GRILLED LIME SKIRT STEAK WITH CITRUS SALAD

"The flavorful marinade not only punches up the flavor of the meat but also serves as a dressing on the citrus salad."

2 1/2 pounds beef skirt steak
for the Marinade/dressing:
1/4 cup lime juice (about 2 limes)
2 tablespoons vegetable oil
3 tablespoons chopped red onion
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground allspice
for the Salad:
6 cups salad greens
1 grapefruit, peeled and cut into segments
2 oranges, peeled and cut into segments
for the Garnish:
Thinly sliced red onion rings

Place skirt steak in a resealable plastic bag. Combine lime juice, oil, red onion, salt, cumin, pepper and allspice. Reserve half and pour remaining half over steak. Seal bag and marinate steak in refrigerator 4 hours or overnight, turning occasionally.

SHORTLY BEFORE SERVING TIME:
Combine salad greens and grapefruit and orange segments in bowl.

Remove steak from marinade; discard marinade. Grill over hot coals, turning once, until medium-rare (instant-read thermometer reads 135 degrees F), 6 to 8 minutes.

TO SERVE:
Slice meat across the grain and transfer to a serving platter. Add reserved dressing to salad ingredients. Toss lightly. Garnish with red onion rings.

Makes 6 servings
Source: The Beef Council