Ingredients:

  • 1.5 lbs Skirt Steak
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Soy Sauce
  • 2 tbsp Fresh Lime Juice
  • 4 cloves Garlic, smashed
  • 1 tbsp Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Avocado Oil
  • 1 tsp Flaky Sea Salt
  • 1 tbsp Fresh Cilantro, chopped

Instructions:

  1. Whisk the olive oil, soy sauce, lime juice, brown sugar, cumin, and smoked paprika in a small bowl to create the marinade.
  2. Place the skirt steak in a large Ziploc bag or glass dish and pour the marinade over it. Massage to coat and refrigerate for 30 minutes to 8 hours.
  3. Remove the steak from the refrigerator 30 minutes before cooking to reach room temperature.
  4. Remove steak from marinade and pat extremely dry with paper towels to ensure a proper sear. Discard excess marinade.
  5. Heat a large cast iron skillet over high heat with 1 tablespoon of avocado oil until shimmering and slightly smoking.
  6. Lay the steak in the pan and sear for 3-4 minutes per side for medium-rare, developing a dark brown crust.
  7. Rest the meat for 5-10 minutes. Slice thinly against the grain at a 45-degree angle. Garnish with flaky sea salt and cilantro.