Grilled Skirt Steak with Habanero & Orange Juice marinade

This is more my husband's area, but since he is on a remote right now, if I want this particular yumminess, I have to make it.  It's really simple and this is more his recipe.  We were on skype last night while I was making it.  He "eyeballs" the amounts but I tried write down the amounts so I could share it with everyone.  I like to eyeball things many times too, but it hard to share those recipes so this is my effort to be a better friend so I can share what I make.

I also must add my more recent kitchen love is Gourmet Garden products!  It is these great tubes of cilantro, garlic, chili paste, basil and many other choices to help you in the kitchen.  I have the worst luck with cilantro going bad before I use it so this organic grown product gives me more bang for my buck.  I love the fact it is one less thing I have to chop up when I am putting a recipe together.  This product varies from the two to under four dollar range.  Depending on what grocery store I go to I have seen the price vary quite a bit.  Well worth the price though!

gallon size  storage bag
1 skirt steak
1-1/2 Cups of Orange juice
2-3 Habanero peppers, chopped
1 medium onion chopped
1 Tablespoon garlic
1-1/2 Tablespoons of Cilantro
1 Lime (juiced)

To prevent accidental burning to your eyes use either plastic gloves or hold chili with a paper towel when you are cutting them up.  Even after good hand washings if your hands comes in contact with this chili it could cause some pain if you rub your eyes.  Unfortunately, I have done this one too many times.

In my opinion it is less mess just throwing everything in storage bag to marinate.  I ended up chopping up 3 habanero because I found one more of those little suckers in the fridge, but you can use 2 or 3 or even more if you want it hotter.  Chop up the habanero, and onion and toss in bag.  Add the garlic and cilantro.  I use the Pampered chef citric press to  juice the lime into the bag.  Pour in 1-1/2 cups of orange juice into bag.  Close bag and  mix up.  Then put skirt steak in and reclose and try to make sure the steak is covered.  Let it sit over night until grill the next day.  I flipped it a couple times to make everything marinates equally.  

I will update when I pull it out to grill later.

So after sitting overnight until early afternoon, I was able to grill it. Take the meat out and discard the rest.  I have never cooked a skirt steak before (remember that is my hubby's job) so I ended up cooking well done instead of medium rare like I wanted.  I got side tracked with the other grilling for today.  It does have a nice heat to it and will be great in a salad or  with a little pico de gallo.