Ingredients:

  • 1/2 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sriracha
  • 1 lime, juiced
  • 2 lbs skirt steak
  • 1 tbsp avocado oil

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice wine vinegar, honey, sesame oil, garlic, ginger, sriracha, and lime juice until the honey is fully dissolved.
  2. Place the skirt steak in a heavy-duty Ziploc bag and pour the marinade over the meat, squeezing out any excess air to ensure total contact.
  3. Marinate the steak at room temperature for 30 to 60 minutes (or in the refrigerator for 60 to 120 minutes, removing it 20 minutes before cooking).
  4. Heat a cast iron skillet or grill to high heat and add the avocado oil.
  5. Remove the steak from the marinade, letting excess drip off, and sear for 3–5 minutes per side until a dark mahogany crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
  6. Transfer the steak to a cutting board and let it rest for 5–10 minutes.
  7. Slice the steak perpendicular to the muscle fibers (against the grain) into thin strips.