Ingredients:

  • 2 lbs skirt steak or flank steak
  • 1/3 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lime juice
  • 2 tbsp unsweetened pineapple juice
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp dried Mexican oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Combine the 1/3 cup olive oil, 1/2 cup lime juice, 2 tbsp pineapple juice, 2 tbsp soy sauce, and 1 tbsp Worcestershire in a small bowl. Note: Whisking helps the oil and acid form a temporary emulsion.
  2. Stir in the 1 tbsp brown sugar, 4 minced garlic cloves, and all the dry spices. Mix until the sugar is completely dissolved.
  3. Pat your 2 lbs skirt steak or flank steak dry with paper towels. Note: Moisture on the surface will dilute the marinade and prevent a good sear later.
  4. Place the steak in a large zip top bag and pour the marinade over it.
  5. Squeeze as much air as possible out of the bag before sealing. This forces the marinade into the meat fibers.
  6. Give the bag a good rub to distribute the spices. Let it sit at room temperature for 30 minutes (part of our total time).
  7. Get your skillet or grill screaming hot. It should be lightly smoking before the meat hits the pan.
  8. Remove the steak from the marinade and shake off excess liquid. Lay it in the pan. The sizzle should be immediate and loud.
  9. Cook for about 3-4 minutes per side (for 8 mins total). Until a dark, mahogany crust forms.
  10. Remove the meat to a cutting board and tent loosely with foil. Let it rest for at least 5-8 minutes.