Categories: Mexican
Ingredients
- 1 cup finely chopped garlic
- 1/2 cup finely chopped fresh cilantro
- 3/4 cup fresh orange juice
- 1/2 cup vegetable oil
- 3 tbsp chili powder
- 3 tbsp ground cumin
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 2 lb. skirt steak, cut in half
- Charred Tomatillo and Orange Salsa (see recipe)
- Corn tortillas, charred on grill, for serving
Directions
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In a large bowl, whisk the garlic, cilantro, orange juice, oil, chili powder, cumin, salt and pepper. Add the steak. Turn until coated. Coat and chill, turning often, for 4 hours.
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Heat a grill to medium-high. Grill the steak until charred in spots, about 4 minutes per side for medium-rare. Transfer to a cutting board. Let rest for 10 minutes. Slice the steak thinly against the grain. Serve with the salsa and tortillas.