Citrus-Infused Charcoal-Grilled Skirt Steak

1. Create the Marinade

In a large baking dish (13 by 9 inches), combine minced garlic, soy sauce, 2 tablespoons of lime juice, ground cumin, dried oregano, ¾ teaspoon of salt, ½ cup of orange juice, and red pepper flakes to create the marinade.

2. Marinate the Steak

Place the skirt steaks in the dish, turning to coat both sides thoroughly with the marinade. Cover and chill for 1 hour, flipping the steaks after 30 minutes to ensure even marination.

3. Prep for Grilling

Remove the steaks from the marinade, reserving the liquid. Pat the steaks dry with paper towels. In a small bowl, mix 1 tablespoon of olive oil with baking soda. Rub this mixture evenly onto both sides of each steak, prepping them for the grill.

4. Cook the Marinade

Pour the reserved marinade into a small saucepan. Bring it to a rolling boil over high heat and let it boil for 30 seconds. Transfer the hot marinade to a bowl, stirring in the lime zest, orange zest, remaining 2 tablespoons of lime juice, and 2 tablespoons of olive oil to complete the sauce. Set aside.

5. Charcoal Grill Setup

If using a charcoal grill, light a chimney starter filled with charcoal briquettes (about 6 quarts). Once the coals are ash-covered, distribute them over half the grill. Place the cooking grate and preheat the grill for 5 minutes with the lid open.

6. Gas Grill Setup

For a gas grill, turn all burners to high and preheat for 15 minutes. Then, turn off one burner, leaving the others on high.

7. Grilling the Steak

Clean and oil the cooking grate. Place the steaks on the hotter side of the grill, cooking until well-browned, about 2 to 4 minutes per side. Reach a medium doneness of 130 to 135 degrees Fahrenheit, moving steaks to the cooler side of the grill to take their temperature.

8. Rest and Serve

Transfer the steaks to a cutting board, cover with foil, and let them rest for 10 minutes. Slice the steaks against the grain into ½-inch-thick slices, arrange them on a platter, and drizzle with 2 tablespoons of the prepared sauce. Serve the extra sauce on the side for those who desire more zest.