Orangecello-Chipotle Skirt Steak
with Orangecello Mashed Yams

Orangecello-Chipotle Skirt Steak
2 tablespoons ground Chipotle chiles
4 bay leaves
2 tablespoons Hungarian sweet paprika
1 tablespoon dried oregano
1 teaspoon chile powder
1 teaspoon cumin
2 cloves garlic, minced
3 tablespoons green onion, chopped
½ cup fresh cilantro, chopped
Zest of ½ orange
¾ cup Caravella Orangecello
2 tablespoons honey mustard
Sea salt and freshly ground pepper to taste
1 skirt steak or flank steak (about 2-3 lbs)

Combine the first 6 ingredients and grind finely in a spice grinder or small coffee grinder.

Mix together the garlic, onion, cilantro, Caravella Orangecello, orange zest, honey mustard, salt and pepper. Add three tablespoons of the chipotle mixture and mix well. If you like spicy dishes, add more of the Chipotle mixture.

Place skirt steak or flank steak in a large plastic re-sealable bag and pour the marinade over. Seal the bag and allow to marinate overnight, or at least four hours.

Pre-heat the grill. Remove meat from marinade and grill to desired doneness. Allow meat to rest for 10 minutes, slice across the grain and serve

Orangecello Mashed Yams
6 medium orange-fleshed yams, peeled and cubed
2 ½ tablespoons butter
3 tablespoons Caravella Orangecello
Sea salt and freshly ground pepper to taste

Place cubed yams in a pot of water to cover. Bring to a boil and simmer for about 15-20 minutes or until easily pierced with a fork. Drain well.

Mash the yams with the butter. Add the Caravella Orangecello and serve with skirt steak.

Can be made ahead and re-heated in the microwave or oven.

This recipe was developed for Caravella Orangecello by Deb Fabricant.

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