Tender Juicy Skirt Steak

Pat the skirt steak thoroughly dry with paper towels. If it is very long, cut it into smaller sections that will fit comfortably on your grill or skillet.Look carefully at the direction of the muscle fibers. Identifying the grain before cooking will make it much easier to slice the steak correctly after grilling.

In a bowl, combine olive oil, minced garlic, lime juice, lemon juice, parsley, oregano, smoked paprika, salt, black pepper, cumin, and red pepper flakes.Whisk everything together until well combined.

Place the steak in a shallow dish or resealable food-safe bag. Pour the marinade over the meat and turn the steak several times so every surface is coated.Cover and refrigerate for 30 minutes to 4 hours. Remove the steak from the refrigerator about 20–30 minutes before cooking so it can take some of the chill off.

Preheat your grill to very high heat. You want the cooking surface extremely hot so the steak develops a deep brown crust quickly.If using a cast-iron skillet, heat it over high heat until very hot. Ventilate your kitchen well because skirt steak can produce smoke when seared at high temperature

Remove the steak from the marinade and lightly pat off excess moisture. Place it on the hot grill.Cook for approximately 3–5 minutes per side, depending on thickness and desired doneness. Avoid constantly moving the steak so it has time to develop a flavorful crust.

Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. This gives the meat time to settle and helps retain its juices.

This is one of the most important steps.Identify the direction of the muscle fibers and slice across them, not parallel to them. Cut the steak into thin slices at a slight angle.Serve immediately with chimichurri and lime wedges.