1. Marinade:
- Cut the skirt steak into 2 or 3 smaller pieces for even cooking.
- Whisk together the marinade ingredients, then pour into a resealable plastic bag. Add the steaks, press out excess air, and seal.
- Massage the marinade into the steak and refrigerate for 2 to 12 hours.
2. Grill:
- Let the steak sit at room temperature for 30 minutes before cooking.
- Preheat the grill or skillet to high heat. Lightly oil the grill rack or pan with vegetable oil.
- Grill or sear the steak for 2-5 minutes per side until it reaches your desired doneness.
- For medium-rare, aim for an internal temperature of 130°F.
3. Slice:
- Let the steak rest for 10 minutes before slicing.
- Slice against the grain for the best texture.
4. Pesto Butter (Optional):
- In a bowl, combine pesto and softened butter.
- Whisk until well combined.
Enjoy!