Ingredients:

  • 1.5 lb Skirt Steak, trimmed
  • 1/4 cup Olive Oil
  • 1/4 cup Fresh Lime Juice
  • 3 Tbsp Soy Sauce (or Tamari)
  • 2 Tbsp Brown Sugar
  • 4 cloves Fresh Garlic, minced
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Prepare the Marinade: In a shallow dish or large Ziploc bag, whisk together the olive oil, fresh lime juice, soy sauce, brown sugar, minced garlic, chili powder, cumin, dried oregano, black pepper, red pepper flakes, and fresh cilantro.
  2. Marinate the Steak: Add the trimmed skirt steak to the marinade, ensuring it is fully coated. Marinate for a minimum of 15 minutes, up to a maximum of 30 minutes. Do not over-marinate, as the acid can degrade the texture of the thin cut.
  3. Preheat: Preheat your grill or cast-iron skillet to screaming high heat (at least 500°F / 260°C). Remove the steak from the marinade and shake off excess liquid before placing it on the cooking surface.
  4. Cook: Sear the skirt steak for 3 to 4 minutes per side for medium-rare (130°F internal temperature). Cooking time depends heavily on steak thickness and grill temperature, so watch closely.
  5. Rest and Slice: Remove the steak from the heat and allow it to rest tented under foil for 5 minutes. After resting, slice the steak thinly against the grain before serving.