Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Thinly cut beef skirt steaks |
| 3 cups | Orange juice |
| 4 \N | Oranges, cut into 1/2\" |
| \N \N | Slices |
Pound met with side of saucer to tenderize, if needed. Cut meat into serving pieces. Place steaks in bowl; pour orange juice over meat.
Marinate at room temperature 3 hours or in refrigerator overnight.
Drain marinade and reserve. Grill meat and orange slices over hot charcoal to taste. Heat orange juice marinade; serve as sauce.