Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 2 lbs skirt steak or flank steak

Instructions:

  1. Whisk the olive oil, lime juice, and orange juice in a medium bowl. Note: Use a whisk to ensure the oil and citrus are fully combined
  2. Stir in the minced garlic, chopped cilantro, cumin, smoked paprika, salt, pepper, and soy sauce. Wait for the aroma of the cumin and garlic to hit you.
  3. Place the skirt steak in a heavy duty freezer bag. Pour the marinade over the meat and massage the bag for 2 minutes to ensure full coverage.
  4. Seal the bag tightly, removing as much air as possible, and refrigerate for 4 to 8 hours.
  5. Preheat your grill to high heat, between 450°F and 500°F (230°C to 260°C). The grill should be sizzling.
  6. Remove the steak from the bag, letting the excess marinade drip off so it doesn't cause flare ups.
  7. Place the steak on the grill for 5-7 minutes per side until a deep mahogany colored char forms.
  8. Check the internal temperature with your thermometer. Remove at 130°F (54°C) for medium rare or 140°F (60°C) for medium.
  9. Transfer the meat to a cutting board and let it rest for 10 minutes.
  10. Slice against the grain into thin strips.