Grilled mojo beef

Cut the skirt steak into three or four smaller pieces; leave the surface fat.

Make the mojo: crushed garlic, a big splash of olive oil, kosher salt, black pepper, cayenne, ground cumin, dried oregano, fresh orange and lime juice; whisk thoroughly.

Coat the steak pieces one at a time, add the finely sliced half onion and mix with tongs.

Transfer everything to a zip top bag, squeeze out the air, seal, set in a dish and refrigerate 2 to 3 hours.

Lift the meat from the marinade onto a paper towel lined sheet pan and drain a couple of minutes.

Grill over very hot mesquite coals 3 to 4 minutes per side to medium rare, about 125F internal or when moisture beads glossy on the surface; scrape off the onions so they do not stop the sear, and grill them separately.

Rest at least 5 minutes.

Slice across the grain.

Serve on a platter with lots of fresh lime and the grilled onions; spoon over the accumulated juices, drizzle Spanish olive oil, sprinkle coarse salt and finish with chopped cilantro.