Step 1: Prepare the Marinade

In a medium-sized bowl, whisk together the soy sauce, lime juice, olive oil, minced garlic, honey, cumin, smoked paprika, chili powder, and black pepper. The soy sauce provides a savory backbone, while the lime juice adds a bright, tangy edge. The honey or brown sugar balances the flavors with a touch of sweetness.

Step 2: Marinate the Steak

Place the trimmed skirt steak in a large, resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 1 hour. For best results, marinate the steak for up to 24 hours. This extended marination allows the flavors to deeply penetrate the meat.

Step 3: Preheat the Grill or Pan

If grilling, preheat your grill to high heat (around 500°F) and lightly oil the grates to prevent sticking. If using a stovetop, heat a large cast-iron skillet over high heat until it’s smoking hot. Add the vegetable oil to the pan just before cooking.

Step 4: Cook the Steak

Remove the steak from the marinade, allowing any excess to drip off, and pat it dry with paper towels. This step helps achieve a beautiful sear. Place the steak on the grill or in the hot skillet and cook for 3–4 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium.

Step 5: Rest and Slice

Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy result. Slice the steak thinly against the grain to maximize tenderness.

Step 6: Serve and Enjoy

Garnish the steak with fresh cilantro and a squeeze of lime juice for added brightness. Serve immediately with your favorite sides or in tacos, salads, or rice bowls.