1 Lb. Skirt Steak
6 Garlic Cloves, minced
1 Cup Fresh Cilantro, chopped
1 Serrano, minced
1 Tsp. Dried Oregano
1/3 Cup Fresh Lime
1/3 Cup Olive Oil
Salt & Fresh Black Pepper, to taste
Combine all ingredients (not the steak) and season with salt and pepper.
Cover the meat with the marinate and refrigerate for at least 12 hours, preferably 24 hours.
Remove meat from the marinate.
Heat up your a large heavy pan (I used my cast iron skillet) over medium-high heat.
Cook the steaks 3-4 minutes per side for medium rare, remove the meat and let rest for 5 minutes.
Slice the meat across the grain, serve with tortillas, salsa, and pickled onions.