Ingredients

  • 1 beef Skirt Steak or Flank Steak (about 2 pounds)
  • 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

Instructions

  • 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 and use with your favorite recipes.