Directions

• Add the skirt steak to a large zip top bag.
• In a small bowl, whisk together the orange juice, olive oil, lime juice, honey, salt, garlic powder, onion powder, and hot sauce. Pour over the meat. Seal bag and place in the fridge for at least 6 hours and up to 36 hours before cooking.
• When ready to cook, remove meat from the refrigerator and pat dry with paper towels. Transfer marinade to a small saucepan over medium heat. Simmer until reduced by half.
• Prepare grill for indirect heat. Allow grill to preheat for 5 minutes.
• Place skirt steak on hot side of grill and cook, flipping occasionally, until well-charred and center of meat registers 125°F to 130°F for medium. Transfer steak to a plate, tent with foil, and allow to rest for 10 minutes. Proceed to step 6.
• Slice steak against the grain, drizzle with pan sauce and sprinkle with cilantro. Cut extra lime into wedges and serve with steak.