Ingredients

• 2 lbs skirt steak (arrachera)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup avocado oil
• 1/4 cup soy sauce
• 1/2 cup Mexican lager (like Modelo or Pacifico)
• 1 cup fresh cilantro, finely chopped
• 6 cloves garlic, minced
• 1 large jalapeño, finely minced
• 1 tbsp ground cumin
• 1 tbsp dried Mexican oregano
• 1 tsp ancho chile powder
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. In a large bowl or resealable bag, combine the orange juice, lime juice, avocado oil, soy sauce, Mexican lager, cilantro, garlic, jalapeño, cumin, oregano, ancho chile powder, salt, and black pepper. Whisk or shake to combine.
2. Add the skirt steak to the marinade, massaging the liquid into the meat. Seal and refrigerate for at least 4 hours, or ideally overnight (up to 12 hours) for maximum flavor penetration.
3. Remove the steak from the refrigerator 30 minutes before cooking to take the chill off.
4. Preheat your grill or a large cast-iron skillet to the highest possible heat. You want it smoking hot to get that signature taqueria char.
5. Remove the steak from the marinade, letting the excess drip off (discard the used marinade).
6. Grill the steak for about 3 to 5 minutes per side, depending on thickness, until you develop a dark, crusty char and the internal temperature reaches 130°F for medium-rare.
7. Transfer the meat to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes to lock in the juices.
8. Slice the steak thinly against the grain and serve immediately. Perfect for tacos, burritos, or eating straight off the cutting board!