Chef Kurt's 'Skirt Steak' for Joey Pants

2 pounds of skirt or hanger steak

1/3 cup orange juice

1/3 cup lime juice

3 chipotles +1 Tablespoon of canned adobo sauce

3 cloves of garlic minced up

1 teaspoon dried oregano

1 teaspoon dried cumin

¼ cup canola oil

2 teaspoon sherry vinegar (if you don’t have this, use apple cider)

Mix all the ingredients for the marinade together and put them in a one gallon zip lock bag, put the meat inside of the bag and let it sit over night or up to 24-26 hours.

Preheat your grill to medium high heat and grill. Make sure the grill is nice and cleaned off. Grill the meat on each side for about 4 minutes for medium. Pull it off the grill and let it rest for about 15 minutes.

***Remember to cut the meat ACROSS the grain in nice thin strips. Serve it up as is, or with some peppers and onions for a fajita/taco/burrito -- enjoy !