Ingredients:

  • 8 large cloves Fresh Garlic, peeled and roughly chopped
  • 1/2 medium White Onion, roughly chopped
  • 1/2 cup packed Fresh Cilantro (Coriander), use stems and leaves
  • 1 medium Jalapeño Pepper, halved, seeds removed (optional)
  • 1/2 cup Fresh Orange Juice
  • 1/4 cup Fresh Lime Juice (approx. 3-4 limes)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Mexican Lager (or Pale Ale), optional
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Freshly Ground Black Pepper

Instructions:

  1. Roughly chop the garlic, onion, cilantro, and jalapeño.
  2. Place the garlic, onion, cilantro, jalapeño, ground cumin, dried oregano, salt, and pepper into the blender or food processor bowl.
  3. Pulse several times until the aromatics are coarsely chopped and fragrant, forming a rough paste. The mixture should retain some texture.
  4. Pour in the fresh orange juice, lime juice, olive oil, and optional lager.
  5. Pulse or blend until the marinade is well combined. Taste a tiny drop and adjust salt if necessary.
  6. Pour the marinade into a large Ziplock bag or non-reactive container. Place the skirt or flank steak into the marinade, ensuring it is fully submerged. Lightly score thicker cuts.
  7. Seal and refrigerate for a minimum of 2 hours, ideally 6–8 hours. Do not exceed 10 hours, as the high acid content will damage the texture of the beef.
  8. 30–45 minutes before grilling, remove the meat from the fridge and let it come to room temperature for even cooking.
  9. Remove the steak from the marinade, pat it thoroughly dry with paper towels (crucial for a great crust!), and discard all remaining marinade. The steak is now ready for the grill.