Ingredients

• 5 pounds beef skirt steak , thinly sliced
• 1 cup water
• 1 orange , sliced
• 0.67 cups orange juice
• 0.67 cups lime juice
• 0.5 cups red wine vinegar
• 1 lime , sliced
• 1 bunch fresh cilantro leaves , chopped
• 0.25 cups vegetable oil
• 1 tablespoon salt
• 3 cloves garlic , minced
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 1 tablespoon dried Mexican oregano
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 0.25 teaspoons ground cloves

Instructions

1. 1 Place beef in a large resealable plastic bag.
2. 2 Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
3. 3 Marinate beef in the refrigerator, 2 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Nutrition per serving