2 lbs of skirt steak
1 chopped onion
1/4 cup lime juice
1/4 cup orange juice
1/4 cup canola oil
1/2 cup water
2 tbsp white vinegar
2 tbsp mexican seasoning
4 cloves garlic
1 chopped Jalapeño
Mix all marinade ingredients together. Place Skirt Steak in bowl or container, cover in marinade and place in refrigerator for atleast 2 hours.
Light your Pit Barrel® according to lighting instructions.
Spray grates with cooking spray to avoid the meat sticking.
Remove steak from the marinade. Sprinkle lightly with Kosher salt.
Place steak on the grate and cook to desired doneness, flipping at least once.
Remove from Pit Barrel® and let rest for a couple of minutes.
Slice Skirt Steak against grain.
Warm up tortillas, place strips of steak on the tortillas and add your favorite taco toppings.