Skirt Steak

In a small bowl, whisk together the canola oil, Sriracha, lime juice, lime zest, salt, cumin and paprika until they're blended. Pour the resulting marinade into a shallow dish. Add the beef and turn it to coat it evenly. Cover and refrigerate the beef in the marinade for at least four hours or overnight. Editor's Tip: Skirt steak is long and thin, but you don't need to cut it before cooking it on the grill. After coating the steak in the marinade, you can fold or roll it so it fits in the marinating dish.

Drain the beef and discard the marinade. Grill the steak, covered, over medium-high heat until it reaches your desired doneness, four to six minutes on each side. A thermometer inserted in the thickest part of the skirt steak should read 135° for medium-rare, 140° for medium or 145° for medium-well. Editor's Tip: If you have time, let the steak sit on the counter for 30 minutes before hitting the grill. Room temperature steak grills more evenly than cold steak, and the extra time will help the exterior dry out, creating a better sear.

Let the steak rest for five minutes. Cut it diagonally across the grain into thin slices. Editor's Tip: If you don't cut steak the right way, it can taste tough and chewy—even if it's perfectly cooked. Luckily, it's easy to identify the grain on skirt steak. The muscle fibers are quite visible, so position your knife perpendicular to those fibers when cutting for tender slices.