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Meat
Medium
1 Hour, 30 Minutes
Diets 
1/8 teaspoon cayenne pepper
1 teaspoon chili powder
1 clove garlic
1/2 teaspoon garlic powder
1 teaspoon lime juice
1/2 cup Gefen Olive Oil
1/4 cup Haddar Teriyaki Sauce
1/4 cup Tonnelli Worcestershire Sauce
1 and 1/2 pounds skirt steak
Whisk marinade ingredients together.
Place skirt steak in a large, resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Preheat grill to medium-high heat. Grill skirt steak for 6 to 7 minutes on each side. Skirt steak needs to rest for 10 minutes before slicing.
We already know meat should be cut against the grain, but this couldn’t be more true for skirt steak; it will be very chewy if not cut properly. To slice the steak, first cut each piece into a 3- to 4-inch section with the grain. Then, slice each of those sections into thin strips about a quarter inch thick against the grain. This will ensure you have nothing but tender, flavorful steak.
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Love it. Works with pepper steak also which is mucho cheap
Versatile I made this marinade and made a mixed grill for this week. I did pargiot, dark meat cutlets, and oyster steak and skirt steak. It was delicious. I should have realized that the skirt steak, which is what the recipe is intended for, has a lot of salt, hence, no salt in the recipe. So I would suggest that you add some salt if using or other than skirt or hangar steak.
Yum!!!! I never met a skirt steak recipe that I didn’t like…