Ingredients

• 4 cups water
• 3 cups coarsely chopped fresh cilantro (from about 2 large bunches)
• 7 large garlic cloves, peeled
• 1/4 cup red wine vinegar
• 3 tablespoons pickling spice
• 2 tablespoons chopped fresh oregano
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 8 6- to 8-ounce skirt steaks
• 2/3 cup vegetable oil, divided
• Red-Onion Mojo
• Fresh lime slices

Instructions

1. Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
2. Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.