A Mexican beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h 30 min

Organic sourcing

Onions and fresh cilantro are best sourced organic due to their inclusion in multiple pesticide-prone lists (like Dirty Dozen). Citrus fruits are not high-risk for organics.

Ingredients

• 600 g skirt steak
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced

Method

1. In a medium bowl, combine lime juice, orange juice, minced garlic, cumin, oregano, smoked paprika, salt, and black pepper.
2. Whisk in the olive oil until well blended. Add the onion, cilantro, and jalapeño to the marinade and mix well.
3. Place the skirt steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it's evenly coated.
4. Refrigerate the steak for at least 2 hours, up to overnight, to allow flavors to develop.
5. Preheat a grill to high heat. Remove the steak from the marinade and let excess liquid drip off.
6. Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness.
7. Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
8. Slice the steak thinly across the grain before serving.

Notes

• Serve with grilled vegetables or a fresh salad for a balanced meal.
• For a spicier version, leave the seeds in the jalapeño.
• Make sure to let the steak rest after grilling to retain juices.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.