1.5poundsskirt steak, , if one large piece, divide this into 2-3 pieces- it's more manageable to flip on the grill
1tablespoonextra virgin olive oil
1.5teaspoonskosher salt
2-3medium oranges, * see note
2garlic cloves, crushed
2tablespoons (.27 oz)sesame oil
2tablespoonsrice vinegar
2tablespoonsshoyu, tamari, or soy sauce
1tablespoonginger puree , (or grated ginger)
optional: 1tablespoonred miso, (This adds a nice extra umami flavor, but not worth buying if you don't already have it IMO)
Instructions
Preheat grill to medium-high.
Pat steak dry. If it is a particularly large piece, consider cutting it into large portions (a single 1.5 pound piece can be a lot to handle/flip and cook properly- I prefer 3 pieces). Season with kosher salt. Let sit for about 10ish minutes while grill preheats.
Juice oranges to produce 1/3 cup (3 or so ounces). This varies depending on the orange, but usually can be done with 1-2 oranges. Reserve any extra halves of oranges to grill with the steak OR you can supreme them to include some raw orange segments with the steak.
Combine orange juice with rice vinegar, shoyu/soy sauce, red miso (if using), ginger, sesame oil, and garlic. Pour into a serving dish that has a bit of a rim so that you can rest the steak in the liquid once it's grilled.
Lightly oil steak as well as spray/oil grill before placing steak on the grill. Grill steak, flipping halfway through, until it registers a temperature of 155 (for medium rare), about 4 minutes per side.
Immediately place steak in marinade and let sit and rest for at least 10-15 minutes before slicing.
Slice the steak and place back in marinade. Serve.