• If you have a blender or food processor: Combine all ingredients except the steak. Blend for about 30 seconds or until pureed.
  ¼ cup orange juice, ¼ cup freshly squeezed lime juice, 2 tablespoons olive oil, 6 large garlic cloves, 1 packed cup fresh cilantro, ½ fresh jalapeño, 1 teaspoon chili powder, 1 teaspoon ancho chile powder, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, 2 teaspoons kosher salt
• To make the marinade without a machine: Add all of the ingredients except for the steak to a bowl, making sure to finely mince or grate the garlic and very finely chop the cilantro and jalapeño. Whisk until well combined.
• If your skirt steak is in long pieces, cut it into smaller pieces, about 6" in length, to make it more manageable. Cut with the grain (the blue lines shown in the photo).
  2.25 pounds skirt steak
  
• Add the skirt steak to a large zip-top bag, along with all of the marinade. Coat the meat on all sides, then seal the bag, removing as much air as possible. Refrigerate for at least 8 hours, but preferably 18-24 hours. Do not exceed 24 hours.

Cook the carne asada:

• Preheat a charcoal or gas grill on high for 10 minutes, until the temperature reaches 600℉.
• While the grill preheats, remove the meat from the marinade and place on paper towels to absorb any excess liquid. Discard any leftover marinade.
• Once the grill is preheated, add all of the skirt steak and promptly close the lid. There should be no need to oil the grill or the meat here, so long as the grill has well-seasoned grates and is at least 600℉.
• Let the skirt steak cook with the lid closed for 90 seconds, then open the lid, and turn each piece of steak 90 degrees. Close the lid and let cook for another 90 seconds.
• Flip each piece of meat over and again close the lid for 90 seconds. Turn each pieces 90 degrees, and cook for another minute.
• Begin checking the temperature of the meat. Because skirt steak is chewy by nature, I like to serve it no more than medium rare and pull it off the grill when the internal temperature reaches 120℉, measured with an instant-read thermometer at the thickest part of the meat. Continue cooking larger pieces for 90 seconds at a time until they reach the desired temperature.
• Remove the skirt steak to a plate or rack, and let rest for 5 minutes, during which time the temperature will carry over another 5-10 degrees. Cut the meat into thin slices against the grain and serve promptly. Enjoy!