Begin by trimming any excess fat from your skirt or flank steak to ensure the marinade properly absorbs into the meat. Pat the steak dry with paper towels and set it aside on a clean cutting board.

In a medium-sized bowl, combine fresh lime juice, olive oil, minced garlic, chopped cilantro, cumin, Mexican oregano, soy sauce, diced jalapeño, and salt. Whisk the ingredients together until the mixture is slightly thickened and well-combined.

Place the prepared steak into a large zip-top bag, carefully pouring the marinade over the meat to thoroughly coat it. Seal the bag, pressing out any excess air, and massage the marinade into the steak.

About 30 minutes before you’re ready to grill, take the steak out of the fridge to allow it to reach room temperature. Preheat your grill to medium-high heat.

Remove the steak from the marinade and let any excess drip off. Place it on the grill, cooking for 3 to 5 minutes on each side until it reaches medium-rare doneness.

After grilling, remove the steak from the heat and allow it to rest for 5 to 10 minutes before slicing.