Carne asada

Ingredients:

• 1 skirt steak weighing 1 kg.
• 4 cloves garlic, coarsely chopped
• 2 medium jalapenos, stemmed and chopped
• Juice of 2 limes + wedges for serving
• Juice of 1 orange
• 1 1/2 cups loosely packed fresh cilantro (leaves with tender stems)
• 1/4 cup olive oil, plus extra for greasing the grill
• 3 tablespoons of sugar
• 2 tablespoons distilled white vinegar

Preparation:

1. Place the garlic, jalapeño, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 tablespoon salt and some freshly ground black pepper in a food processor and process until smooth.
2. Cut the steak crosswise into thirds (skirt steaks are typically long and thin, so smaller pieces will be easier to grill). Place the meat in a large zip-lock plastic bag and pour the marinade over it. Turn the steak over and massage it to coat it evenly. Remove as much air as possible from the bag, then seal the bag and refrigerate for 2-4 hours (no longer).
3. Preheat the grill to medium-high heat and brush the hot grates with vegetable oil. Remove the steak from the marinade, let any excess drip off, and sprinkle both sides with a pinch of salt and black pepper.
4. Grill the steak until charred on the outside, 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice the steak against the grain and serve with lime wedges.