Chef John's Grilled Mojo Beef

Recipe View Cut skirt steaks into about 3 or 4 smaller pieces for easier handling and optimal marinade absorption. (5 minutes)

Recipe View In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, kosher salt, cumin, black pepper, dried oregano, and cayenne pepper. (5 minutes)

Recipe View Place the skirt steak pieces into the marinade, ensuring they are thoroughly coated. Add the sliced onions and toss well. (5 minutes)

Recipe View Transfer the mixture to a resealable plastic bag, squeeze out any excess air, and seal tightly. Place the bag on a dish and refrigerate for 2 to 3 hours, allowing the flavors to meld and the meat to tenderize. (180 minutes)

Recipe View Remove the marinated meat from the refrigerator and transfer the pieces onto a paper towel-lined sheet pan to drain for a couple of minutes. This step helps achieve a beautiful sear on the grill. (2 minutes)

Recipe View Prepare your grill for high heat. Once hot, cook the skirt steak for 3 to 4 minutes on the first side. Turn and grill the second side until the internal temperature reaches approximately 125 degrees F (53 degrees C) for medium-rare. Look for a shiny, glossy surface, indicating the meat juice is coming to the surface – a sign of doneness. (8 minutes)

Recipe View Transfer the grilled steak to a plate and allow it to rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (5 minutes)

Recipe View Slice the skirt steak against the grain into 1/2-inch slices and arrange beautifully on a serving plate. Spoon any accumulated juices over the meat. Drizzle with a touch of olive oil, sprinkle with coarse salt, and garnish with freshly chopped cilantro. Serve immediately with lime wedges for squeezing. (5 minutes)