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Ree Drummond’s Chili Orange Steak Street Tacos | The Pioneer Woman | Food Network

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Ree loves to put citrus in her steak marinades, and it’s especially good when combined with spices. Plus, this marinade works just as well with chicken, lamb or pork!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Chili Orange Steak Street Tacos
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes marinating and resting time)
Active: 45 min
Yield: Serves 4 – 6

Ingredients
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Juice of 1 orange
1 pound skirt steak
Kosher salt and freshly ground black pepper

Toppings:
12 corn tortillas
1/2 cup chopped fresh cilantro
2 Fresno chiles, thinly sliced
1/2 white onion, finely diced
Juice of 2 limes, plus 15 to 16 lime wedges
Kosher salt and freshly ground black pepper

Directions

In a resealable plastic bag, combine the honey, oil, ancho chile powder, cumin, garlic powder, onion powder and orange juice. Sprinkle the steak generously with salt and pepper, then place in the bag and massage the marinade into the steak. Set on a plate and leave on the counter for 15 minutes while you get the toppings and tortillas together.

For the toppings: Wrap the tortillas in foil and place in 375 degree F oven to warm, 8 to 10 minutes.

In a small bowl, toss together the cilantro, Fresnos and onion with the lime juice. Season with a pinch of salt and pepper. Set aside until the meat is ready.

When ready to cook the steak, heat a large cast-iron skillet over medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Add the steak to the skillet and cook to the desired doneness (4 to 5 minutes per side for medium). Remove and let rest for 10 minutes, then slice against the grain and chop into small pieces.

Serve the steak on the board, alongside the tortillas, with the cilantro onion mixture and lime wedges.

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Ree Drummond’s Chili Orange Steak Street Tacos | The Pioneer Woman | Food Network
https://youtu.be/HzZSKQNaNBk