Categories: Meals

Ingredients

• 1/4 tsp grated orange zest, plus 2 tbsp. orange juice
• 1 chipotle pepper in adobo, finely chopped, plus 1 tbsp. sauce from the can
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/4 lbs. skirt steak, cut into 4 pieces
• 2 tbsp. unsalted butter, at room temp
• 1 tbsp. chopped fresh parsley, plus more for topping
• Kosher salt
• 1 1/2 lbs. green beans, trimmed
• 1 small red onion, halved and sliced
• 4 tsp olive oil

Directions

1. Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 tsp each of cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 tsp salt; refrigerate until ready to serve.

2. Crimp the edges of a 24-inch long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tbsp. water; cover with plastic wrap and microwave until crisp-tender, 5-7 minutes. Drain and return to the bowl; add the red onion, olive oil, 1/2 tsp each cumin and coriander and 1/2 tsp salt. Spread the vegetables on the foil tray.

3. Transfer the tray to the grill and cook, tossing the veggies occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3-5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.

4. Top the steak with the chipotle butter. Season the veggies with salt and top with parsley. Serve with the steak.

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