Ingredients


2 pounds beef skirt steak

1 large navel orange, juiced

3 limes, juiced

1/4 cup olive oil, plus more for drizzling

6 cloves garlic, finely minced

1 tablespoon kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 onion, thinly sliced

1/2 cup fresh chopped cilantro

1 teaspoon coarse salt for finishing

Lime wedges for serving


Directions

Prep     10 m     Cook     8 m     Ready In     2 h 18 m


1.Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.


2.Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl.

Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.


3.Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.


4.Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

5.Cook over hot coals. Grill first side 3 to 4 minutes.

Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C).

Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done.

Transfer to a plate and allow meat to rest a few minutes.


6.Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat.

Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.