Ingredients:

  • 2 lbs skirt steak or flank steak, trimmed of silver skin
  • 1/2 cup orange juice, fresh squeezed
  • 1/4 cup lime juice, fresh squeezed
  • 2 tbsp lemon juice, fresh squeezed
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp honey or agave nectar

Instructions:

  1. Trim any thick pieces of silver skin from the skirt or flank steak and use a fork to poke small holes across the surface of the meat to allow the marinade to penetrate deeper.
  2. Whisk together the orange juice, lime juice, lemon juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, smoked paprika, kosher salt, black pepper, and honey in a bowl until the honey is fully dissolved.
  3. Place the steak in a sealable bag or glass dish, pour in the marinade mixture, massage the marinade into the meat, and refrigerate for 2 to 4 hours.
  4. Preheat an outdoor grill to high heat (approximately 450°F to 500°F).
  5. Remove the steak from the marinade and pat the surface slightly with paper towels to remove excess moisture.
  6. Grill for 3–5 minutes per side until a mahogany-colored char forms and the internal temperature reaches 130°F to 135°F for medium-rare.
  7. Transfer the meat to a cutting board and let it rest for 10 minutes to redistribute juices.
  8. Identify the muscle fibers (the grain) and slice the steak thinly perpendicular to the grain for maximum tenderness.