This tender and juicy skirt steak are marinated in a flavorful mixture of citrus juices, soy sauce, Worcestershire, garlic, and spices. Paired with tangy and bright cilantro pesto, this Mexican-inspired dish is delicious when paired with crispy potatoes or thinly sliced to make tacos!

Instructions

For the skirt steak:

1. Make the marinade: In a medium bowl, whisk together all of the ingredients except for the skirt steak.

2. Marinate in the fridge: Place the skirt steak in a large baking dish or gallon size zip lock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with marinade and refrigerate for 2 to 6 hours. Do not marinate for longer than 8 hours because the meat will start to break down.

3. Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling.

For Gas Grilling: Simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes.

For Charcoal Grilling: Open the lid and the bottom/side vents, remove the grill grates and set aside. Fill a chimney starter with charcoal briquettes. Place one or two fire starter cubes or wadded-up newspaper onto the charcoal grates and place the chimney starter on top. Light the cubes or newspaper underneath the chimney and let the briquettes heat up for 15 minutes. When the briquettes are lightly covered with ash, use a pair of heat-resistant insulated gloves and carefully spread out the hot coals in an even layer. Carefully place the cooking grates back on, close the lid, open the top vent and let the grill heat up for about 5-10 minutes.

4. Prepare the steak: Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and season lightly with coarse salt and black pepper on both sides.

5. Grill the steak: Grill the skirt steak with the lid closed for about 3-4 minutes per side for medium rare, or longer depending on the thickness and your desired doneness.

6. Rest and Slice: Transfer the grilled steak to a cutting board and let it rest for 5 minutes. Slice thinly across the grain and serve with cilantro pesto.

For the pesto:

1. Combine cilantro, cojita, red onion, almonds, garlic clove, coarse kosher salt, ground black pepper, olive oil, and 3 Tbs lime juice to food processor or blender and pulse until mostly smooth.