∙907g (2 lb) skirt steak, cut to 6–8 oz pieces
∙Kosher salt, as needed
Marinade
75g (1/3 c) neutral oil
15g (1 T) soy sauce
2 chipotle chiles in adobo
25g (4-5 cloves) minced garlic
5g (1 T) dried oregano
5g (2.5 t) ground coriander
15g (2 T) smoked paprika
5g (2 t) ground cumin
6g (1.5 t) Mexican bouillon powder
10g Black pepper
25g (1/2 c loose) chopped cilantro
60g (1.5-2 limes worth) fresh lime juice
150g (2 oranges) fresh orange juice
Pico de Gallo
300g (2 c) diced ripe tomato flesh
150g (1 med-large) white onion, small-diced & rinsed
30g (2 T) finely diced jalapeño
15g (1 c loose) finely chopped cilantro
30g (1 lime) fresh lime juice
8g (1-3/4 t) kosher salt
Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt; rest 15 min.
Combine all marinade ingredients; blend 30 s to a smooth paste.
Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle.
To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
Slice steak across the grain, then into 1/2-inch cubes.