Step 1

Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.

Step 2

Place the skirt steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1-4 hours, but no more than 8 hours.