Ingredients:

  • 2 lbs outside skirt steak, trimmed
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tbsp apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. In a small bowl, whisk together the lime juice, orange juice, apple cider vinegar, and olive oil.
  2. Stir in the minced garlic, chopped cilantro, ground cumin, dried oregano, kosher salt, black pepper, and smoked paprika.
  3. Place the trimmed skirt steak in a Ziploc bag or airtight container and pour the marinade over the meat, massaging the bag to ensure full coverage.
  4. Refrigerate and marinate for at least 4 hours, or up to 24 hours for maximum tenderness.
  5. Preheat a grill or cast iron pan over high heat until wisps of smoke appear.
  6. Remove steak from marinade, discarding excess liquid, and sear for 3 to 5 minutes per side until a mahogany crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
  7. Remove from heat and let the meat rest for 5 to 10 minutes.
  8. Slice perpendicular to the muscle fibers (against the grain) before serving.