Chef John's Mojo Marinated Beef

Cut the skirt steaks into 3 or 4 smaller portions to make them more manageable in the marinade container.

Combine orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper in a large mixing bowl. Mix the ingredients thoroughly until well combined.

Place one portion of skirt steak at a time into the marinade, ensuring it's fully coated. Add sliced onions to the mixture and toss with the meat.

Transfer the marinade, meat, and onions into a resealable plastic bag. Remove any air from the bag, seal it tightly, and place it on a flat surface. Refrigerate for 2 to 3 hours.

Transfer the meat portions onto paper towel-lined baking sheets to drain excess moisture for a couple of minutes.

Cook over direct heat. Grill the first side of the meat for 3 to 4 minutes. Flip and grill the second side until the internal temperature reaches about 125 degrees F (53 degrees C). Check for a shiny, glossy surface indicating the meat's juices are rising to the surface; this indicates the meat is almost done. Transfer the cooked meat to a plate and allow it to rest for a few minutes.

Slice the meat into 1/2-inch thick slices and arrange them on a serving plate. Spoon the accumulated juices over the meat, followed by a drizzle of olive oil and sprinkling of coarse salt and chopped cilantro. Serve with lime wedges on the side.