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', 'Red-Onion Mojo', 'Fresh lime slices']
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.
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.
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