Top the skirt steak with olive oil, M&B Cilantro, M&B Garlic Powder, M&B Chili Powder, M&B Ground Cumin, M&B Paprika, M&B Fine Ground Black Pepper, M&B Oregano, orange juice, and lime juice. Add jalapeño and onion, plus half of the cilantro. Let marinate for 12-24 hours.
Preheat the grill to 500°F. Add the marinated skirt steak and cook for 10 minutes, remove onions and jalapeño, then flip. You can keep the grilled onions and jalapeño for a side. Cook for another 5 minutes.
Top the carne asada with remaining fresh cilantro, sliced jalapeño.