Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs skirt steak

Instructions:

  1. In a small bowl, whisk together the olive oil, soy sauce, lime juice, Worcestershire sauce, brown sugar, minced garlic, cumin, smoked paprika, salt, and black pepper until the sugar is fully dissolved.
  2. Place the trimmed skirt steak in a gallon-sized Ziploc bag and pour the marinade over the meat. Squeeze out all excess air to ensure full contact between the marinade and the beef.
  3. Refrigerate the steak in the marinade for at least 2 hours to tenderize the muscle fibers.
  4. Preheat an outdoor grill to high heat (450°F to 500°F / 230°C to 260°C) until the grates are nearly smoking.
  5. Remove the steak from the marinade, letting excess liquid drip off, and place directly on the hot grill.
  6. Sear the steak quickly on both sides to achieve a charred crust while maintaining a medium-rare interior.
  7. Allow the steak to rest on a cutting board before slicing perpendicular to the muscle fibers (against the grain) for maximum tenderness.