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Ingredients
  • 2 pounds skirt steak
  • ½ cup cilantro leaves and stems, finely chopped
  • ½ cup olive oil
  • ⅓ cup freshly squeezed orange juice (1 large orange)
  • ¼ cup freshly squeezed lime juice (2 limes)
  • 3 tablespoons honey
  • 2 tablespoons Mexican oregano or other oregano
  • 4 cloves garlic
  • 1 serrano chile, seeds removed
  • Kosher salt and freshly ground black pepper
  • 2 limes, cut into wedges, for serving
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