Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.

Marinade the steak in the refrigerator 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.

Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.

Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

Let rest 5-10 minutes before slicing against the grain and serving.

Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.