- 2 pounds skirt steak
- 1/4 cup mango juice
- 3 limes, juiced
- 1/4 cup olive oil
- 6 cloves garlic, finely minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chipotle pepper
- 1/2 cup fresh chopped cilantro
- Lime wedges for serving
Cut skirt steaks in half so it's easier to fit them into a dish.
Whisk mango juice, lime juice, olive oil, garlic, salt, pepper, oregano, and chipotle pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them.
Place in resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate overnight.
Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
Grill on high first side 4 to 5 minutes. Turn and grill second side about the same amount of time. Watch for the meat juice to come to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
Slice and arrange on a serving plate. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro.
Serve with lime wedges.
