The Story

This Mexican staple is a great way to prepare one of the toughest yet tastiest cuts of meat. Pro tip: marinate the meat for at least 4 hours. The acid in the citrus marinade breaks down the meat.

This recipe from Mary Moctezuma is pretty basic, but the ingredients in the marinade vary from region to region. Some folks add onion, kiwi, beer, or different varieties of peppers. Use your imagination.



  • 4 hours before you’re ready to begin cooking, combine oil, juices, and spices in a food processor.

  • Place steak in a large Ziploc bag and add the blended mixture, then place steak in the refrigerator.

  • 1 hour before you’re ready to cook, remove bag from refrigerator and allow marinated meat to reach room temperature.

  • Remove steak from the bag and discard the marinade.

  • Grill steak at high temperature to desired doneness.

  • Allow the steak to rest for a few minutes, then cut 1/4 inch slices across the grain.

  • Serve with warm tortillas, as a salad topper, or for tacos or fajita nachos.

Servings: 6


  • 2 lb. Flank or Skirt Steak

  • 4 tbsp. Olive Oil

  • 1/2 cup Orange Juice

  • 1/4 cup Nellie & Joe Lime Juice

  • 3 Cloves Chopped Garlic

  • 1 Jalapeno, Finely Diced

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • 1/4 cup Chopped Cilantro

Accompaniments & Sides:

Serve with warm tortillas, Jorge’s Salsa,

beans, guacamole, rice, or a nice green salad.

Our favorite beverage with this dish is Modelo

Negra, although the Nellie & Joe lime juice

makes a killer margarita!

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill

in place. Do not use the dome.