Ingredients:

  • 2 lbs skirt steak, trimmed
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the skirt steak completely dry with paper towels. Note: Wet meat steams, which prevents the brown crust.
  2. Whisk olive oil, soy sauce, lime juice, garlic, cumin, salt, and pepper in a bowl.
  3. Coat the steak thoroughly in the marinade. Note: Use a zip top bag for easier coverage.
  4. Refrigerate for 30 minutes to 2 hours. Note: Don't go over 4 hours or the lime juice makes the meat mushy.
  5. Move the oven rack to the top position, 4 to 6 inches from the broiler.
  6. Preheat the broiler to High for 10 minutes.
  7. Place a wire cooling rack inside a broiler pan.
  8. Place the steak on the rack and broil 3 to 4 minutes until the edges are charred and bubbling.
  9. Flip the steak using tongs and broil for another 3 to 4 minutes.
  10. Remove the meat when a thermometer reaches 130°F (54°C) for medium rare.
  11. Immediately place butter and chopped parsley on top of the hot meat.
  12. Transfer to a cutting board and let rest for 5 to 10 minutes.
  13. Slice the steak thinly against the grain. Note: This is the only way to ensure it isn't chewy.