Carne Asada

Method

1. In a shallow dish, whisk the juice of 0.5 lime with 60 ml orange juice, 2 cloves garlic crushed to a paste, 0.25 tsp ground cumin, 0.25 tsp black pepper and 1 tbsp vegetable oil. Keep the other lime half for wedges.
2. Lay 200 g skirt steak in the marinade, turn to coat both sides, cover and refrigerate for 2 hours (no longer than 4, or the citrus will make the meat mealy). Take it out 20 minutes before grilling so it comes to room temperature. Do not salt it yet.
3. Meanwhile, finely chop 50 g white onion and 10 g fresh coriander and toss them together in a small bowl; cut the reserved lime half into wedges.
4. Heat a cast-iron griddle or charcoal barbecue until it is very hot and lightly smoking — you should not be able to hold a hand over it for more than 2 seconds. Lift the steak from the marinade, scrape off the garlic and pat it thoroughly dry with kitchen paper, then season both sides with 0.5 tsp sea salt.