WY Foodie: Recipes + Il Villaggio Osteria

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A new recipe — thanks to the Wyoming Beef Council!

Orange-Chipotle Skirt Steaks

Total recipe time: 30 minutes

Makes 4 to 6 servings


1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces

2 medium oranges, divided

2 cups chopped tomatillos (4 to 5 small to medium)

1/2 cup chopped red onion

2 to 3 teaspoons minced chipotle peppers in adobo sauce

1/4 teaspoon ground cumin

1/8 teaspoon salt


Juice of 1 medium orange

2 tablespoons vegetable oil

2 tablespoons adobo sauce (from chipotle peppers)

1 teaspoon ground cumin

1/4 teaspoon ground black pepper


  1. Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Test Kitchen Tips

To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.


I saw this on Table Mountain Vineyards‘ Instagram & had to share… Here’s how Patrick made this summer heat-beater:  3 parts light red wine/rose’; 3 parts tonic; 1 part Campari. YUMMO!


JACKSON: Il Villaggio Osteria Offers An Italian Dining Twist

3335 West Village Road, Teton Village  307-739-4100  visit their website

In February 2008, the Fine Dining Restaurant Group brought a taste of Italy to Jackson Hole with the opening of Il Villaggio Osteria. The Osteria is located inside the Hotel Terra, the state’s first LEED certified property and only the fifth in the United States. With its 12-seat wine bar and eight seat salami bar, guests can enjoy a glass from our extensive wine list or watch as imported meats and cheeses, sourced from the country’s finest purveyors, are hand-sliced to order. House made pastas, sausage stuffed olives, beautiful wines and exquisite entrees round out the extraordinary multi-course menu.

images courtesy Fine Dining Group, Jackson Hole

For more Wyoming dining listings, visit our new online dining guide!