Citrus and Garlic Grilled Skirt Steak for Tacos

What you need

• 1 kg (2 1/4 lb) skirt steak, or flank steak, or arrachera
• 1 orange, juiced
• 3 limes, juiced
• 4 cloves garlic, minced
• 1 bunch cilantro, chopped, divided
• 1 white onion, half sliced, half finely chopped
• 1 jalapeño, thinly sliced
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp neutral oil
• 12 corn tortillas, for serving
• lime wedges, from 1 extra lime, for serving
• salsa, for serving

Method

Restated from the original video

1. 1

   Squeeze the orange and limes into a large bowl.

2. 2

   Stir in the garlic, half the cilantro, the sliced half of the onion, the jalapeño, salt, black pepper and oil.

3. 3

   Put the steak in a dish just big enough to hold it, add the marinade and turn the meat so both sides are covered.

4. 4

   Cover and refrigerate for 2 hours, or up to overnight. Past that the citrus turns the surface mushy.

5. 5

   Heat a charcoal grill or grill pan until very hot.

6. 6

   Lift the steak out, scrape off clinging onion and jalapeño slices and let the excess liquid drip away.

7. 7

   Grill until deeply charred on the outside, 4-6 min per side depending on thickness. For medium-rare, aim for about 54 °C (130 °F) inside at the thickest point.

8. 8

   Move the steak to a board, cover loosely with foil and rest for 10 min.

9. 9

   Warm the tortillas on the hot grill for 30 seconds per side, then stack them in a clean towel to keep soft.

10. 10

    Slice the steak thinly across the grain, then chop the slices into bite-size pieces.

11. 11

    Pile the meat into the tortillas and top with the chopped onion, the rest of the cilantro, a squeeze from the lime wedges and salsa.

Imported from masienda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.