Ingredients
- 2 poundsskirt steak
- ½ cupcilantro leaves and stems, finely chopped
- ½ cupolive oil
- ⅓ cupfreshly squeezed orange juice (1 large orange)
- ¼ cupfreshly squeezed lime juice (2 limes)
- 3 tablespoonshoney
- 2 tablespoonsmexican oregano or other oregano
- 4 clovesgarlic
- 1serrano chile, seeds removed
- kosher salt and freshly ground black pepper
- 2limes, cut into wedges, for serving
Directions
- 1
Place the skirt steak in a large glass bowl or resealable plastic bag.
- 2
To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- 3
Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- 4
Preheat a grill or grill pan over medium-high heat.
- 5
When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- 6
Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.