2poundsSteakI used Ranch Steak but you can use skirt steak as well.
1Juice of 1 Orange
Juice of 3 Limes
1/4cupEVOO
6clovesFinely Minced Garlic
1 1/2TspsGround Cumin
1TspFreshly Ground Black Pepper
1/2TspMexican Dried Oregano
1TbspSalt
1/2TspCayenne Pepper
1/2Onionthinly sliced
1/2cupFresh Chopped Cilantro
1TspSea Salt I use Himalayan Pink Sea Salt
Lime wedges for serving
Thinly Sliced JalapenosFor Garnishing
Finely Chopped Onion For Garnishing
Handful of Cilantro ChoppedFor Garnishing
Instructions
Directions
Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
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.
Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours. I marinate the meat overnight but if you're in a hurry 2-3 hours is sufficient.
Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
Cook over hot coals, or a cast iron pan. Grill first side 3 to 4 minutes Turn and grill the second side until internal temperature is about 125 degrees F. 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. Do not forget to let it REST!! At this stage sprinkle on the Himalayan Sea Salt (1tsp)
Slice into 1/2-inch slices, then chop into tiny cubes.. Spoon accumulated juices over the meat. Heat up tortillas and fill your tacos, top with onions, cilantro, and lime juice. Enjoy!