Blood Orange Mojo Skirt Steak
Blood Orange Mojo Skirt Steak marinates skirt in a citrus-garlic mojo, grills it hot and fast, and finishes with fresh cilantro.
Skirt steak is impatient meat. It wants bold seasoning, hard heat, a short cook, and then it would appreciate everyone getting out of the way. This blood orange mojo gives it exactly that treatment with fresh blood orange juice, lime, garlic, oregano, cumin, olive oil, salt, and black pepper. The blood orange brings sweetness along with the citrus, while lime keeps the marinade sharp enough that the beef never starts tasting like it wandered into a fruit salad.
One hour in the refrigerator is enough. Acid works quickly on a thin cut like skirt steak, so longer is not automatically better. After marinating, pat the surface dry and let the steak stand for 20 minutes before it hits a very hot grill. That drying step is what helps you get char instead of watching the meat steam in a puddle of its former marinade, which is a disappointing little ceremony.
Grill it 3 to 5 minutes per side to the recipe’s 125–130°F target, rest it for eight minutes, and then slice thinly across the grain. That final cut matters as much as the marinade: across the grain shortens the long muscle fibers and makes skirt steak substantially more tender. Finish with cilantro and you get citrus, garlic, char, beef, and herbs all pulling in the same direction.
