Ingredients:

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

Instructions:

  1. Whisk together the olive oil, soy sauce, lime juice, Worcestershire, garlic, paprika, and pepper in a bowl.
  2. Place the skirt steak in a large Ziploc bag, pour the marinade over the meat, massage it to ensure every inch is coated, seal and refrigerate for 2 to 8 hours.
  3. Preheat your grill to high (450°F to 500°F / 230°C to 260°C).
  4. Remove the steak from the fridge 30 minutes before grilling to take the chill off.
  5. Place the steaks on the hottest part of the grate. Sear for 3–5 minutes per side until a deep mahogany color and slight char appear.
  6. Use a meat thermometer to pull the meat at 130°F (54°C) for medium-rare.
  7. Transfer the steak to a warm platter, tent loosely with foil, and let the meat rest for 10 full minutes.