Recipe by Claudette Zepeda-Wilkins
Start to Finish: 4 hours, 30 minutes
Servings: 4 - 6
1 cup finely chopped garlic (about 2 large heads)
1/2 cup finely chopped fresh cilantro (about 2 bunches)
3/4 cup fresh orange juice
1/2 cup grapeseed or vegetable oil
3 tbsp. chili powder
3 tbsp. ground cumin
3 tbsp. kosher salt
2 tbsp. ground black pepper
2 lb. skirt steak, cut in half
Corn tortillas, charred on grill, for serving
1. In a large bowl, whisk the garlic, cilantro, orange juice, oil, chili powder, cumin, salt, and pepper. Add the steak. Turn until coated. Cover and chill, turning often, for 4 hours.
2. Heat a grill to medium-high. Grill the steak until charred in spots, about 4 minutes per side for medium-rare. (If it chars too quickly, move the steak to a cooler part of the grill.) Transfer to a cutting board. Let rest for 10 minutes. Slice the steak thinly against the grain. Serve with the salsa and tortillas.