Grilled mojo-marinated skirt steak
Makes: 4 to 6 servings 6 garlic cloves, minced 2 tablespoons soy sauce 1 teaspoon grated lime zest, plus 1⁄4 cup juice (2 limes) 1 teaspoon ground cumin 1 teaspoon dried oregano
Salt 1⁄2 teaspoon grated orange zest, plus 1⁄2 cup juice 1⁄4 teaspoon red pepper flakes 2 pounds skirt steak, trimmed and cut with grain into 6- to 8-inch-long steaks 2 tablespoons extra-virgin olive oil 1 teaspoon baking soda
1. Combine garlic, soy sauce, 2 tablespoons lime juice, cumin, oregano, 3⁄4 teaspoon salt, the orange juice and pepper flakes in a 13-by-9-inch baking dish. Place the steaks in the dish. Flip the steaks to coat both sides with the marinade. Cover and refrigerate for 1 hour, flipping the steaks halfway through refrigerating.
2. Remove the steaks from marinade and transfer the marinade to a small saucepan. Pat the steaks dry with paper towels. Combine 1 tablespoon oil and the baking soda in a small bowl. Rub the oil mixture evenly onto both sides of each steak.
3. Bring the marinade to boil over high heat and boil for 30 seconds. Transfer to a bowl and stir in lime zest, orange zest, the remaining 2 tablespoons lime juice and remaining 1 tablespoon oil. Set aside sauce.
4A. For a charcoal grill: About 25 minutes before grilling, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (6 quarts). When the top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover and open the lid vent completely. Heat the grill until hot, about 5 minutes.
4B. For a gas grill: Turn all burners to high, cover and heat the grill until hot, about 15 minutes. Turn off one burner (if using a grill with more than two burners, turn off the burner farthest from primary burner) and leave other burner(s) on high.
5. Clean and oil the cooking grate. Cook steaks on hotter side of grill until well browned and the meat registers 130 to 135 degrees (for medium), 2 to 4 minutes per side. (Move the steaks to cooler side of grill before taking temperature to prevent them from overcooking.) Transfer steaks to a cutting board, tent with aluminum foil, and let them rest for 10 minutes. Cut the steaks on bias against grain into 1⁄2-inch-thick slices. Arrange slices on serving platter, drizzle with 2 tablespoons of sauce and serve, passing extra sauce separately.
Notes: Skirt steaks come from two different muscles. The more desirable outside skirt steak measures 3 to 4 inches wide and 1⁄2to 1-inch thick. Avoid the inside skirt steak, which typically measures 5 to 7 inches wide and 1⁄4- to 1⁄2-inch thick, as it is very chewy.