Ingredients:

  • 1.5 lb skirt steak
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder

Instructions:

  1. Pat the skirt steak dry with paper towels.
  2. In a medium bowl or Ziploc bag, whisk together the olive oil, soy sauce, lime juice, garlic, cumin, paprika, and chili powder.
  3. Submerge the steak in the marinade, ensuring every inch is coated, seal and refrigerate for 2 hours.
  4. Position the oven rack 4–6 inches away from the broiler element and turn the broiler to High.
  5. Place a wire cooling rack over a heavy-duty rimmed baking sheet.
  6. Remove the steak from the marinade, let excess drip off, and season generously with sea salt and black pepper.
  7. Place the steak on the rack and broil for 4–6 minutes per side until a deep brown crust forms and internal temperature reaches 130°F (54°C) for medium-rare.
  8. Transfer the steak to a cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
  9. Slice the steak perpendicularly across the grain into thin strips.