Ingredients:

  • 1.5 lbs (680g) skirt steak, trimmed of excess fat
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Instructions:

  1. Combine all marinade ingredients in a large resealable bag or shallow dish. Add the skirt steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
  2. Preheat your grill to high heat (around 450-500°F / 232-260°C). Alternatively, heat a cast-iron skillet over medium-high heat until smoking hot.
  3. Remove the steak from the marinade, letting excess drip off. Discard the marinade. Place the steak on the hot grill or in the hot skillet.
  4. Cook for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C), or longer for your desired doneness. Use an instant-read thermometer to check the internal temperature.
  5. Remove the steak from the grill or skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Slice the steak against the grain into thin slices. This is crucial for tenderizing the otherwise slightly tougher skirt steak. Serve immediately.