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|Fresh orange juice||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Skirt steak||2 Pound|
|Onions||2 Large, sliced|
|Green peppers||2 Large, sliced|
Serving size: Complete recipe
Calories 2701 Calories from Fat 1633
% Daily Value*
Total Fat 184 g283.7%
Saturated Fat 38.8 g194.2%
Trans Fat 0 g
Cholesterol 480 mg
Sodium 3946.8 mg164.5%
Total Carbohydrates 83 g27.8%
Dietary Fiber 14.1 g56.4%
Sugars 43.3 g
Protein 9 g17.2%
Vitamin A 59.3% Vitamin C 588.5%
Calcium 17.5% Iron 120.1%
*Based on a 2000 Calorie diet
Place in a glass baking dish.
Add the steak, cover and refrigerate overnight.
Remove from marinade.
Grill or broil until crisp on the outside, but still pink inside.
Thinly slice the steak.
Fry it in a skillet with the onions and peppers until slightly charred and very hot.