Arrachera Asada

In a blender, combine the Orange juice, Lime juice, Garlic cloves, White onion, Cilantro, Jalapeño pepper, Cumin powder, Mexican oregano, Salt, Black pepper, and Olive oil. Blend until a smooth marinade is formed.

Place the trimmed Skirt steak in a non-reactive dish or a large resealable bag. Pour the prepared marinade over the Skirt steak, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.

Remove the marinated Skirt steak from the refrigerator at least 30 minutes before grilling to bring it closer to room temperature.