- 1 Jalapeno, diced
- 4 tsp Garlic, minced
- 2/3 cup Cilantro, chopped
- 1 cup Olive oil
- Juice of 2 Oranges (about ¾ cup)
- Zest of 1 lime
- Juice of 2 limes
- ¼ cup White vinegar
- 1 tsp Salt
- 2 tsp Cumin
- ½ tsp Black pepper
- 1 tsp Chili powder (or more if you want a spicy carne asada)
- 1.5 lb Henderson Farms Skirt steak
Put all ingredients except skirt steak in a medium-sized bowl, and mix until well combined.
Place the skirt steak in a plastic, resealable bag or an airtight container and pour the marinade over it. Seal well and leave to marinate for at least 2 hours in the fridge, but not longer than 12 hours.
When you are ready to cook the steak, heat your grill to 450 degrees Fahrenheit.
While the grill is heating, remove the steak from the marinade. Pat it dry, then cut the skirt steak in half to create two shorter pieces.
Place the skirt steak on the grill, and grill for 4 minutes on one side, flip it, then grill for 4 minutes on the other side for medium rare (internal temp of 130 degrees) or 5 minutes on each side for medium (internal temp of 140 degrees).
Remove the skirt steak from the grill and allow to rest for 5-10 minutes on a cutting board. Cut into slices against the grain. Serve over rice, in tacos, or on nachos. Enjoy!