Ingredients:

  • 1.75 lbs skirt steak, trimmed
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 6 cloves garlic, minced
  • 1 tsp toasted cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp coarse black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup freshly squeezed lime juice
  • 1 tbsp red wine vinegar

Instructions:

  1. Combine the soy sauce, olive oil, Worcestershire, honey, lime juice, and vinegar in a medium bowl.
  2. Stir in the minced garlic, cumin, smoked paprika, black pepper, and red pepper flakes until well combined.
  3. Place the 1.75 lbs skirt steak in a large gallon sized bag or a shallow glass dish and pour the marinade over it. Massage the bag to ensure every inch of the meat is coated. Seal and refrigerate for at least 30 minutes, but no more than 8 hours.
  4. Remove the steak from the fridge 20 minutes before cooking. Bringing it to room temperature ensures an even sear.
  5. Preheat a cast iron skillet or outdoor grill to high heat until lightly smoking.
  6. Remove steak from marinade and pat dry with paper towels. Moisture is the enemy of a good crust.
  7. Sear the steak for 3-4 minutes per side. Use an instant-read thermometer to aim for 130°F (54°C) for medium-rare.
  8. Remove from heat and let rest for 5-10 minutes before slicing against the grain.