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.