This Memorial Day, stay in, grill out and learn to love skirt steak
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt
1/2 teaspoon grated orange zest plus 1/2 cup juice
1/4 teaspoon red pepper flakes
2 pounds skirt steak, trimmed and cut with grain into 6- to 8-inch-long steaks
2 tablespoons extra-virgin olive oil
1 teaspoon baking soda
1. Combine garlic, soy sauce, 2 tablespoons lime juice, cumin, oregano, 3/4 teaspoon salt, the orange juice and pepper flakes in a 13-by-9-inch baking dish. Place the steaks in the dish. Flip the steaks to coat both sides with the marinade. Cover and refrigerate for 1 hour, flipping the steaks halfway through refrigerating.
2. Remove the steaks from marinade and transfer the marinade to a small saucepan. Pat the steaks dry with paper towels. Combine 1 tablespoon oil and the baking soda in a small bowl. Rub the oil mixture evenly onto both sides of each steak.
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