Grilled marinated skirt steak (Carne asada)

1. In a bowl, mix the juice of the limes and orange, the crushed garlic, finely chopped coriander and jalapeño, the cumin and oil, and season with salt and pepper.

2. Trim the thicker membranes off the skirt steak, turn it in the marinade in a flat dish, cover and refrigerate for at least 2 and at most 8 hours – any longer and the lime's acidity starts breaking down the meat fibers.

3. Take it out of the fridge half an hour before cooking so it comes to room temperature, let the excess marinade drip off and pat the surface slightly dry with kitchen paper.

4. Heat a grill or griddle pan until very hot and cook the steak for 3-4 minutes per side, until it has beautiful dark marks while the inside stays pink.

5. Transfer to a board and rest for 5-10 minutes so the juices settle back into the fibers.

6. Slice thinly across the grain and serve with warm tortillas, salsa, lime wedges and guacamole.

Tip: Always slice skirt steak across the grain – that's what makes it tender; cut along the grain it stays chewy.