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For the steak: Sprinkle the skirt steak with salt and pepper.
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2
In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth.
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3
Transfer the marinade to a large re-sealable plastic bag and add the steak.
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4
Seal the bag and shake gently to coat the steak.
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5
Marinate the steak in the fridge for 1 hour.
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6
Bring the steak to room temp before grilling.
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For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin.
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Roast in the oven for 10 minutes.
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9
Transfer to a blender and blend with the chicken stock.
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10
Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender.
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Add the agave and simmer for 5 minutes.
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Remove from the heat and set aside.
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For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
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14
Roast the shrimp in the oven until cooked through, 10 to 12 minutes.
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Set aside and let cool.
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16
Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine.
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17
Add the shrimp, orzo and the remaining 2 tablespoons olive oil.
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Stir together, taste and season with salt and pepper.
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To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare.
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Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
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Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
