– 1/2 tablespoon ground cumin – 3 teaspoons oregano – 2 teaspoons ground thyme – 1 juice of one lime – ¼ cup olive oil ... Swipe up to see the full list!
– Mix the cumin, oregano, thyme, olive oil, lime juice together in a bowl. – Place meat in container that can be stored in refrigerator during the marinating process. – Rub the season mixture onto each side of the meat. – Salt and Pepper both sides of the skirt steak. – Cover the container with foil or plastic, place the container in the fridge and let the meat marinate.
– When ready to cook the meat, remove meat from refrigerator. Let the meat come to slight room temperature to allow for even cooking. – Prep your grill. Or heat your cast iron pan . – Once the charcoals are gray, and the grill is hot, place the steaks on the grill, close the cover. Or place the meat in the pan on the stove top. Cook the meat.
– Remove the meat, place on a pan or plate and loosely cover the pan or plate the meat is in with foil. Let the meat rest. – While the meat rests, mix the sauce ingredients together, set aside. – Cut the meat into thin slices, make sure to cut against the grain when slicing the meat, this will help make the meat tender as well. – Garnish the meat with the sauce and serve.