Ingredients
- 2 limes juiced
- 4 cloves garlic (minced)
- 1/2 cup orange juice
- 1 cup fresh cilantro (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 jalapeno (minced)
- 2 tablespoons white vinegar
- 2 pounds flank or skirt steak
Instructions
Marinade
- Start with a small bowl
- Add vegetable oil, white vinegar and orange juice to the bowl
- Mince the garlic and jalapeño and add to the bowl
- Squeeze the juice from limes into the bowl
- Add the salt, pepper, and cilantro and mix with a fork
Steak
- Trim the meat of any excess silver membrane
- Place the skirt steak in a tray and pour half the marinade over it
- Flip the skirt and pour the other half of the marinade over it
- Let the meat marinate for 2 hours in the refrigerator
- Bring the meat to room temperature before grilling
- Once the meat is marinated, start the charcoal
- When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
- Rest the meat for a few minutes before serving