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. ...

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