Ingredients:

  • 1.5 lbs Skirt Steak, trimmed of excess silver skin
  • 1 tbsp Neutral High-Smoke Point Oil
  • 1/3 cup Soy Sauce
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lime Juice
  • 4 cloves Garlic, minced
  • 1 tbsp Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. In a small bowl, whisk together the soy sauce, lime juice, olive oil, minced garlic, brown sugar, cumin, smoked paprika, and red pepper flakes.
  2. Place the skirt steak in a large Ziploc bag or glass bowl and pour the marinade over it. Massage to ensure even coating and refrigerate for at least 30 minutes and up to 12 hours.
  3. Remove the steak from the refrigerator 30 minutes prior to cooking to reach room temperature.
  4. Pat the steak bone-dry with paper towels to ensure a proper sear; moisture prevents the Maillard reaction.
  5. Heat a heavy-bottomed cast iron skillet over medium high heat until it begins to shimmer and smoke slightly. Add the neutral oil.
  6. Lay the steak into the pan and sear for 3–4 minutes until a deep mahogany crust forms.
  7. Flip the meat and cook for another 3 minutes until the internal temperature hits 54°C.
  8. Rest the meat for 8 minutes, then slice thinly against the grain to ensure maximum tenderness.