• While a charcoal grill is traditional, I made this recipe indoors on a griddle plate on the stove to be more accessible. Check the post above for other options.

Make the Marinade:

• In a large bowl, add ¼ cup freshly squeezed orange, ⅓ cup freshly squeezed lime juice, ¼ cup soy sauce (if using), ⅓ cup extra-virgin olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ancho powder, 1 teaspoon Mexican oregano, and ½ teaspoon ground black pepper. Now mince 3-4 cloves of garlic, a jalapeno, and a ½ cup of fresh cilantro. Add this to the marinade and whisk together.
• Next, I pour about half the marinade into a glass baking dish or any other casserole dish you have that’s large enough to fit the steaks. Add 2-pounds of skirt or flank steak and run them through the marinade, then flip and repeat on the other side.
• If using, I cut 1 medium white onion into slices and arrange them over the top of the steaks. Finally, pour the rest of the marinade over the top and give the dish a shake, then cover.
• Marinate in the refrigerator for 4-6 hours, giving it an occasional shake. You can do as little as 1 hour, but I wouldn’t go more than 8 hours. Because of the acidity in the marinade, letting it go for too long will cause the acid to begin breaking down the muscle fibers in the steak. This will give the cooked steak a mealy, or gummy texture.
• Alternatively, you can add the steaks and marinade to a large plastic bag. Avoid marinating in a metal dish, however.

Cook the Steak:

• Remove the steaks from the marinade and pat the outside of the meat dry with a paper towel. Add kosher salt and freshly cracked black pepper to both sides and set aside.
• Heat a griddle pan (one with ridges like grill marks) over medium-high heat on your stove. Once hot, add some oil and rub down the grates. Be sure that your exhaust fan over your stove is turned on and place the steaks on the hot griddle pan.
• Let the steaks sear and cook without flipping for 5-6 minutes. Then, flip once, and continue cooking on the other side for 5-6 minutes longer. Check around the second 5-minute mark for temperature. I like to pull the steaks when they reach about 130-135°F / 54-57°C for somewhere between medium rare and medium.
• Your choice of steak and its thickness will dictate how long it needs to cook for your desired temperature. Flank steak will take roughly 7-8 minutes on each side when cooked the same way, but other cuts can vary. I personally find medium-rare to medium a good option for skirt, while rare and well done can be a bit too chewy. Use an instant-read digital thermometer to get it perfect for your preference.
• Let the steak rest for about 10 minutes before slicing. Be sure to slice the steak thinly across the grain. This keeps the texture tender instead of chewy. For smaller, bite-sized pieces, you cut the skirt steak with the grain into 2-3 smaller portions, then slice across the grain for serving.