• Trim the skirt steak, removing any silver skin and fat.
• Put marinade ingredients into a container and mix thoroughly.
• Add steak to marinade, make sure to fully cover and refrigerate for at least a couple of hours or overnight.
• Set up Weber to cook using high direct heat with lump charcoal.
• Allow the grill to warm up for 10 minutes before cooking the steak.
• Keep flipping steak every 30 seconds to a minute.
• Keep moving steak if flare-ups begin.
• Check the internal temp regularly with an instant read thermometer.
• Remove from heat when internal temp of 130°F is reached.
• Allow the steak to rest for 5 minutes before slicing.
• Cut the steak against the grain, with ¼ to ⅓ thick slices.
• Enjoy.

To Serve:

• On tacos
• In bread rolls
• As the main of a serving platter