Carne Asada

• 2 lb. skirt steak
• 0.5 cup cilantro leaves and stems, finely chopped
• 0.5 cup olive oil
• 0.33 cup freshly squeezed orange juice (1 large orange)
• 0.25 cup freshly squeezed lime juice (2 limes)
• 3 Tbsp. honey
• 2 Tbsp. 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

Place the skirt steak in a large glass bowl—don't use a plastic bag.

To make the marinade, put the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic, and serrano chile in a food processor or blender. Season with a small pinch of salt and pepper. Blend for 30 seconds or so.

Pour the marinade over the steak and push it around to make sure everything is covered. Cover and transfer to the refrigerator and marinate for at least 1 hour, but no more than 6.

Preheat a grill or grill pan over medium-high heat.

When you're ready to cook, remove the steak from the marinade and shake off the excess. Grill for 3 minutes on the first side and 2 on the second for medium rare.

Remove the meat to a cutting board and allow it to rest for 5 minutes. Meanwhile, warm a couple of tortillas per serving in a skillet with a little butter or corn oil.