1. Cut skirt steak into 5-inch pieces with the grain. Transfer pieces to a gallon zipper bag.
2. In the pitcher of a blender add 5 of the peppers from the can of  chipotle in adobo*, the orange juice, lime juice, garlic cloves, brown sugar, olive oil, soy sauce, Worcestershire sauce, and salt. Blend on high until a smooth sauce forms.
3. Pour half of the sauce over the steak in the zipper bag. Remove air from bag, seal tightly, and gently shake bag to distribute sauce around each piece of steak. Refrigerate at least 3 hours or overnight. Transfer the remaining sauce to a bowl or container. Cover and refrigerate.
4. Remove steak from refrigerator, let stand 1 hour before grilling. 
5. Meanwhile, make the chipotle crema. In a medium bowl, whisk together the sour cream, cilantro, and remaining marinade. Cover and refrigerate until ready to use.
6. Prepare gas or charcoal grill for high heat cooking. Remove excess marinade from steaks. Place steak pieces on grill. Cook, turning occasionally until charred on both sides and internal temperature registers 125°F on an instant-read thermometer inserted into the thickest part of the steaks, about 3 to 4 minutes each side, depending on thickness of steaks.
7. Transfer steak pieces to a cutting board. Let stand 5 minutes before slicing thinly against the grain. Serve immediately with chipotle crema.

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