Skirt Steak Marinade

Combine the lemon juice, low-sodium soy sauce, olive oil, Worcestershire sauce, apple cider vinegar, dijon mustard, Italian seasoning, minced garlic, black pepper and red pepper flakes in a gallon size zipper bag or large bowl.

Add the skirt steak to the bag, or bowl, and make sure it's completely covered in the marinade.

Place the marinating steak in the fridge to marinate for at least 20 minutes. I recommend 1-8 hours for the most flavorful, tender skirt steak.

To grill the marinated skirt steak, preheat a grill over high heat. (Refer to the notes below for how to cook the steak in a skillet on the stove.)

Use tongs to remove the steak from the marinade, shake off any excess marinade, then place the steak of the grill. Discard the bag of marinade.

Grill the steak over high heat for 5 minutes per side.

Remove the steak from the grill and place it on a large cutting board. Loosely cover the steak with foil and let it rest for 10 minutes before slicing.

Slice the skirt steak against the grain. To do this, you’ll want to start by cutting the grilled skirt steak across the grain into three large pieces.

Next, slice each of these pieces of steak against the grain into slices as thin or thick as you’d like.

Optionally serve with chimichurri sauce on the side, or drizzled over the steak, and a sprinkling of flaky sea salt on top.