INGREDIENTS
1/2 cup soy sauce
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 cup packed brown sugar
2 teaspoons ground cumin
1 tablespoon chili powder
3 medium garlic cloves, finely minced
2 pounds trimmed skirt steak
DIRECTIONS
Combine soy sauce with the chopped garlic in a bowl and then pour the mixture into a zip-top bag. Add skirt steak and seal the bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay the bag flat in refrigerator turning every couple of hours for at least 3 hours, and up to 10 hours.
When ready to grill, remove from marinade and wipe off the excess. Grill over medium-high heat for about 5 minutes per side. Allow to rest for about 5 minutes and then slice thinly against the grain.
