Ingredients:

  • 1/2 cup orange juice, fresh squeezed
  • 1/4 cup lime juice, fresh squeezed
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 lb skirt steak

Instructions:

  1. In a medium bowl, combine the orange juice, lime juice, and olive oil. Whisk vigorously until the mixture looks unified and slightly thickened.
  2. Stir in the minced garlic, chopped cilantro, Worcestershire sauce, cumin, smoked paprika, salt, pepper, and cayenne until the spices are fully suspended in the liquid.
  3. Pour the marinade into a large freezer-safe bag. Add the skirt steak to the bag, seal it tightly, and massage for 60 seconds to ensure marinade penetration.
  4. Place the bag in the refrigerator and marinate for at least 4 hours, but no more than 8 hours.
  5. Heat a cast iron pan until ripping hot. Sear the steak for approximately 10 minutes, turning as needed to achieve a charred mahogany crust while keeping the inside juicy.