Marinade: Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. In a blender combine the orange juice, lime juice, honey, soy sauce, onion, garlic, salt, cumin and oregano. Stir in the pepper flakes and the soaking water.
Place the skirt steaks in one extra-large resealable plastic bag. Refrigerate for at least 2 hours and up to 24.
Preheat all grates of a well-oiled charcoal or gas grill to high.