Ingredients:

  • 2 lbs skirt steak, trimmed
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper

Instructions:

  1. In a medium mixing bowl, whisk together the olive oil, lime juice, soy sauce, brown sugar, minced garlic, cumin, chili powder, smoked paprika, red pepper flakes, and black pepper until the sugar is dissolved.
  2. Pat the skirt steak dry with paper towels. Use a sharp knife to lightly score the surface of the meat in a crosshatch pattern to allow the marinade to penetrate deeper.
  3. Place the steak in a gallon-sized Ziploc bag or a shallow glass dish. Pour the marinade over the meat, seal, and refrigerate for 2 to 8 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 skillet to high heat (approximately 450°F). Remove the steak from the marinade and wipe off excess moisture.
  6. Sear the steak for 3–4 minutes per side until it reaches an internal temperature of 130°F (54°C) for medium-rare.
  7. Transfer the meat to a cutting board and let it rest for 10 minutes. Slice thinly against the grain before serving.