- 1 1/2 - 2 pounds skirt steak

- 1/3 cup soy sauce

- 1/4 cup lime juice

- 3-4 garlic cloves, minced

- 1/4 cup olive oil

- Salt and pepper to taste

1. In a bowl, whisk together the soy sauce, lime juice, minced garlic, olive oil, salt, and pepper.

2. Place the skirt steak in a shallow dish or a large resealable plastic bag.

3. Pour the marinade over the steak, making sure it is well coated. If using a bag, seal it and massage the marinade into the steak.

4. Marinate the steak in the refrigerator for at least 30 minutes, but ideally for 2-4 hours or 24 hours

5. Preheat your grill or grill pan to medium-high heat.

6. Remove the steak from the marinade and discard the excess marinade.

7. Grill or pan sear the steak for about 3-4 minutes per side for medium-rare, or longer if desired

8. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.

- 1 cup packed fresh parsley leaves

- 3-4 garlic cloves, minced

- 2 tablespoons fresh oregano leaves

- 1/2 cup olive oil

- 2 tablespoons red wine vinegar

- 1/2 teaspoon red pepper flakes

- Salt and pepper to taste

1. In a food processor, combine the parsley, garlic, and oregano. Pulse a few times until finely chopped.

2. Transfer the herb mixture to a bowl and stir in the olive oil, red wine vinegar, red pepper flakes, salt, and pepper.

3. Taste and adjust seasoning as needed. Cover and let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.