Ingredients:

  • 1.5 lbs Outside Skirt Steak, trimmed of silver skin
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Freshly Squeezed Lime Juice
  • 1/4 cup Low-Sodium Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 tbsp Brown Sugar
  • 1/2 tsp Coarse Black Pepper

Instructions:

  1. In a medium bowl, combine the lime juice, soy sauce, Worcestershire sauce, brown sugar, cumin, smoked paprika, oregano, and black pepper.
  2. Slowly drizzle in the olive oil while whisking vigorously to create an emulsion.
  3. Place the skirt steak in a large gallon-sized Ziploc bag or glass baking dish. Pour the marinade over the meat, ensuring it is fully coated. Marinate in the refrigerator for at least 4 hours and up to 12 hours.
  4. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  5. Preheat a grill or cast iron pan to high heat. Sear the steak for 3-4 minutes per side until the internal temperature reaches 130-135°F for medium-rare.
  6. Allow the meat to rest for 5-10 minutes before slicing thinly against the grain.