Preparation

• In a mixing bowl, combine the olive oil, minced garlic, lime juice, Mexican oregano, cumin, paprika, chili powder, salt, and black pepper. Use a whisk to mix everything until well blended.
• Place the sliced skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
• If you’re using a grill, preheat it to medium-high heat. For a cast iron skillet, heat it over medium-high heat until it’s hot.
• Remove the skirt steak from the marinade, letting any excess drip off. Place the steak on the grill or in the skillet. Cook for 3-5 minutes on each side, depending on your desired doneness. A meat thermometer should read 130°F for medium-rare.
• Once cooked, remove the steak from the heat and let it rest for about 5 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain into thin strips for maximum tenderness.