• * 4 cups water
• * 3 cups coarsely chopped fresh cilantro (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 teaspoon salt
• * 1 teaspoon ground black pepper
• * 8 6-8 oz skirt steaks

1. 1. Preheat oven to 350 degrees.
2. Combine first nine ingredients in blender.
3. Puree until mixture is almost smooth.
4. Arrange steaks in a 15x10x12-inch glass baking dish.
5. Pour marinade over.
6. Cover tightly with foil.
7. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover in refrigerate in marinade overnight.
8. 2. Remove steaks from marinade and pat dry with paper towels.
9. Sprinkle steaks on both sides with salt and pepper.
10. Pour 1/3 cup vegetable oil into each of 2 heavy large skillets; heat over high heat until oil is very hot.
11. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side.
12. Drain briefly on paper towels.
13. Serve with red-onion mojo and lime slices.

This one came from Bon Appetit magazine not too long ago. It's another multi-stage dish, but again it's not hard and can be made almost at leisure. The steaks go great with the accompanying red-onion mojo sauce.