This Cuban skirt steak is full of yummy, citrus flavor!
In a large bowl, combine all ingredients half of the olive oil, garlic, cumin, oregano, parsley, lemon, lime, and orange juice. Mix well. If you have a food processor, you can use that as well.
Put half of the mixture in a ziplock baggy with the steak, and cover the other half and put aside in the fridge. Let the steak marinate in the refrigerator for a couple of hours.
Take the steak out and heat a large skillet over high heat with the olive oil. Pan sear steak three minutes on each side, or until medium rare.
Let sit for 5-10 minutes and cut the steak against the grain.
Serve with extra marinade and enjoy!