Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lime Juice
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 1/2 cup Fresh Flat-Leaf Parsley, finely chopped
  • 1/4 cup Fresh Cilantro, finely chopped
  • 6 cloves Garlic, minced or finely grated
  • 1/2 small Red Onion or Shallot, very finely minced
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1.5–2 lbs Skirt Steak (inside or outside cut), trimmed of excess silver skin

Instructions:

  1. In a medium bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, and Worcestershire sauce until slightly emulsified. This acidic blend is crucial for breaking down muscle fibers.
  2. Add the finely chopped parsley, cilantro, minced garlic, red onion/shallot, salt, pepper, dried oregano, and red pepper flakes to the base. Mix thoroughly. Taste and adjust salt—the marinade should be slightly aggressive in flavor.
  3. Pat the skirt steak completely dry using paper towels. This is vital for maximizing the marinade's penetration and ensuring a good crust later. Place the steak into a Ziploc bag or non-reactive dish.
  4. Pour the entire marinade over the beef, ensuring the entire surface is coated. Massage the marinade into the steak for 30 seconds. Seal the bag or cover the dish. Refrigerate for a minimum of 30 minutes, but ideally 4–8 hours for maximum flavor saturation and tenderness. Do not marinate for more than 12 hours.
  5. Remove the steak from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Preheat the grill or cast iron skillet to high heat. Sear the steak for 3–4 minutes per side for medium-rare (internal temperature 130°F).