If using a blender or food processor: Add the orange juice, lime juice, olive oil, garlic, cilantro, jalapeno, chili powder, ancho chili powder, cumin, coriander, and salt into the blender. Blend everything on high for around 30 seconds, allowing the ingredients to form a smooth puree.

For a hand-chopped marinade: If you don’t have a blender, finely mince the garlic and jalapeno by hand. Chop the cilantro finely, using only the leaves in this case. Mix all ingredients well.

Preparing the skirt steak: Skirt steak often comes in long pieces, usually over a foot in length. To make it more manageable, slice the steak into smaller segments, around 6 inches long, cutting with the grain.

Marinate: Place the cut pieces of skirt steak into a resealable plastic bag, then pour in the marinade. Seal the bag and gently massage it to coat all the steak evenly. Refrigerate the steak for 18 to 24 hours for the best flavor, though a minimum of 8 hours will suffice.

Grilling: Preheat your grill with at least two burners on high for 10 minutes, aiming for a temperature of 600°F or higher. Take the marinated carne asada out of the bag, letting any excess liquid drip off, and pat it dry with paper towels. There won’t be much marinade left, but it’s best to discard any remaining liquid.

Once the grill is ready, lay the steak across the grates and immediately close the lid. If your grill grates are well-seasoned and hot, no additional oiling should be necessary, which also minimizes flare-ups.

Grill the steak with the lid closed for 90 seconds. Then, open the lid and rotate each piece of meat 90 degrees to create a nice sear. Close the lid again and cook for another 90 seconds.

Flip the steaks over, close the lid, and grill for 90 seconds. Rotate the meat once more, and cook for an additional minute.