Ingredients:

• 1 beef Skirt Steak (about 2 pounds), cut into 4 to 6-inch portions
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 jar (12 ounces) Herdez® Roasted Pasilla Chile Mexican Cooking Sauce
• 3/4 cup thinly sliced onion
• 1/2 cup fresh orange juice
• 2 teaspoons minced garlic

Garnish:

• 1 cup Herdez® Casera Salsa
• 16 sprigs fresh cilantro

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Season steaks with salt and pepper; set aside.  Combine Herdez® Roasted Pasilla Mexican Cooking Sauce, onion, orange juice and garlic in large food-safe plastic bag.  Place steaks in bag with marinade; turn steaks to coat.  Close bag securely and marinate in refrigerator for 6 hours to overnight.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Remove; let stand 5 minutes. Carve steaks into slices. Serve with Herdez® Casera Salsa and garnish with cilantro.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Source: beefitswhatsfordinner.com