Ingredients:

  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 lbs skirt steak, trimmed of excess silver skin
  • 1 tsp coarse kosher salt

Instructions:

  1. Combine soy sauce, olive oil, lime juice, Worcestershire sauce, minced garlic, black pepper, and red pepper flakes in a gallon-sized Ziploc bag or vacuum sealer.
  2. Add the skirt steak to the bag and massage the marinade into the meat to ensure full coverage. Seal and refrigerate for 2 to 4 hours.
  3. Preheat the outdoor grill to high heat (450°F–500°F / 230°C–260°C).
  4. Remove steak from the marinade and pat slightly with paper towels to prevent flare-ups. Season the meat with coarse kosher salt.
  5. Grill for 3–5 minutes per side until a deep brown char forms and the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Transfer the steak to a warm platter, cover loosely with foil, and let it rest for 10 minutes.
  7. Slice the steak perpendicular to the muscle fibers (against the grain) to ensure maximum tenderness.