Ingredients:

  • 2 lb skirt steak
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp alcohol-free Worcestershire sauce
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp coarse black pepper

Instructions:

  1. Whisk together the minced garlic, ground cumin, and black pepper in a medium mixing bowl.
  2. Stir in the brown sugar, reduced-sodium soy sauce, and alcohol-free Worcestershire sauce, whisking until the sugar granules have completely dissolved.
  3. Slowly pour in the lime juice and olive oil while whisking vigorously until the marinade is fully emulsified and glossy.
  4. Place the skirt steak in a gallon-sized Ziploc bag or airtight glass container, pour the marinade over the meat, and refrigerate to marinate for 2 to 8 hours.
  5. Preheat the grill to high heat.
  6. Remove the steak from the marinade and sear for 3–5 minutes per side until a dark golden crust forms and the internal temperature reaches 145°F (63°C).
  7. Transfer the meat to a cutting board and let it rest for 10 minutes.
  8. Slice the beef thinly against the grain to ensure tenderness.