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INGREDIENTS:2 Tbsp. dried orange peel
1 cup zinfandel
½ cup diced onions
1 Tbsp. minced garlic
½ tsp. cumin
¼ cup honey
1 Tbsp. minced ginger
½ cup fresh orange juice
¼ cup fresh lemon juice
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
2-2 ½ lbs. skirt steak
2 Tbsp. olive oil
1 Tbsp. chopped cilantro leaves
1 cup orange salsa, prepared DIRECTIONS:In small saucepot, heat dried orange zest with onions, garlic and cumin to a simmer. Reduce liquid by half, approximately 5 minutes. Remove from stove and add honey, ginger, fresh orange juice, lemon juice, ½ tsp. salt and ½ tsp. pepper. Let cool completely before use. Place skirt steak in a low-sided pan. Season with remaining salt and pepper. Pour marinade over the steak. Cover and refrigerate for one hour. Preheat broiler or grill. Remove steak from marinade and drizzle with olive oil. Grill steak for 2-3 minutes on each side for medium rare. Remove from grill, then let it rest for 3 minutes.

Slice the meat on bias against the grain. Garnish with cilantro, and serve with orange salsa.SERVINGS:4 servingsFrom:Chef-proprietor Allen Susser, Chef Allen’s, Aventura, Fla.