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 for at least an hour. (I usually let the meat marinate overnight for maximum flavor and tenderness).
When ready to cook the meat, remove meat from refrigerator. Let the meat come to slight room temperature to allow for even cooking. (For at least 15 to 20 minutes. You can let it sit out while you prep the grill or skillet.)
Prep your grill. Or heat your cast iron pan using medium high heat.
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 for about3 to 4 minutes each side for medium rare results. (See notes below for cooking time suggestions/tips.)
Remove the meat from the grill/pan, place the meat on a pan or plate and loosely cover the pan or plate the meat is in with foil. Let the meat rests for a few minutes to allow the juices of the meat to redistribute, to ensure the meat is juicy.
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.