Ingredients:

  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 3 cloves minced garlic
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs skirt steak

Instructions:

  1. Combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, kosher salt, and cracked black pepper in a large Ziploc bag or glass marinating dish.
  2. Add the trimmed skirt steak to the marinade, ensuring the meat is completely coated. Seal and refrigerate for at least 2 hours (up to 12 hours).
  3. Preheat the outdoor grill to high heat (approximately 450°F/230°C).
  4. Remove the steak from the marinade and pat slightly with paper towels to prevent excessive flare-ups.
  5. Grill the steak for 3–5 minutes per side until a deep brown sear is achieved and the meat feels firm but springy.
  6. Use a meat thermometer to pull the steak off the grill when it is 5°F below your target temperature (130°F for medium-rare, 140°F for medium).
  7. Transfer the steak to a cutting board and let it rest for 5–10 minutes to redistribute juices.
  8. Identify the grain of the muscle fibers and slice perpendicular to those lines into thin strips about 1/4 inch thick.