Ingredients:

  • 1.5 lbs outer skirt steak, trimmed
  • 3 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 large lime, juiced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp coarse Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup fresh cilantro, chopped
  • 0.5 Fresno chili, thinly sliced

Instructions:

  1. Pat the skirt steak completely dry with paper towels to ensure a proper sear.
  2. In a gallon-sized freezer bag, combine avocado oil, coconut aminos, apple cider vinegar, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper.
  3. Place the steak in the bag, massage the marinade into the fibers, and let it sit at room temperature for 30 minutes.
  4. Remove the steak from the refrigerator 30 minutes before cooking to temper the meat.
  5. Heat a cast-iron skillet or outdoor grill to high heat (450°F+).
  6. Sear the steak for approximately 3-4 minutes per side until a deep brown crust forms and internal temperature reaches your desired doneness.
  7. Rest the meat for 5-10 minutes before slicing thinly against the grain. Garnish with cilantro and Fresno chilis.