Burros Percherones

Prepare the marinade for the beef skirt steak: In a bowl, combine fresh lime juice, minced garlic cloves, half of the chopped fresh cilantro, ground cumin, dried oregano, salt, black pepper, and olive oil.

Place the beef skirt steak in a non-reactive dish or a resealable bag, pour the marinade over it, ensuring the meat is well coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

While the meat marinates, prepare the pico de gallo. Dice the Roma tomatoes, white onion, and serrano chiles finely. Chop the remaining fresh cilantro. Combine all diced ingredients in a bowl with a pinch of salt and a squeeze of fresh lime juice. Set aside.