Skirt Steaks With Red Onion Mojo

• 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
• Fresh lime slices

1. Preheat oven to 350u0b0F. Combine first 9 ingredients in blender. Puree 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.

water, fresh cilantro, garlic, red wine vinegar, pickling spice, fresh oregano, ground cumin, salt, ground black pepper, skirt, vegetable oil, lime slices

Taken from www.epicurious.com/recipes/food/views/skirt-steaks-with-red-onion-mojo-234805 (may not work)