The combination of orange and oregano makes this skirt steak very summery and bright, and the mango adds a sweet juiciness.
Technique tip: Marinating the steaks for several hours or overnight will give them a more robust flavor.
Swap option: If you don't have mangos, use papaya.
- 1 lime, juiced and finely zested
- 1/4 cup fresh orange juice (from 1 large orange)
- 3 tablespoons olive oil
- 3 large cloves garlic
- 2 tablespoons fresh oregano leaves, packed
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon freshly ground black pepper
- 2 skirt steaks (about 1¼ pounds each)
- 2 ripe mangoes, sliced
- Lime wedges, for serving
1. In a blender, combine lime zest and juice, orange juice, olive oil, garlic, oregano, cumin, salt, orange zest and pepper; blend until smooth.
2. Reserve 2 tablespoons of the marinade for the mangoes, then pour the remaining marinade over the steaks and let it sit, uncovered, at room temperature while you light or preheat grill. Or you can cover and refrigerate the steak for several hours or overnight.
3. When ready to cook, preheat the grill or broiler. Brush off any excess marinade solids from the steak and grill over high heat, turning once, until done to taste, about 2 minutes per side for rare. Cut into thin slices, across the grain, to serve. Serve with mango slices drizzled with the marinade and lime wedges.