Ingredients
2 pounds skirt steak (sliced in half)
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons Italian seasoning
3 cloves garlic (minced)
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons lime juice
2 tablespoons honey
Instructions
Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and pound with a meat mallet.
Whisk together all the remaining ingredients in a bowl until combined.
Place the meat in the marinade and let it chill for at least 10 minutes in the freezer or up to 4 hours in the refrigerator. Before cooking, leave it at room temperature for 30 minutes.
Heat the iron skillet until sizzling hot, and place the steak in it. Sear for 2-3 minutes per side.
Rest the cooked steak on a cutting board for 10 minutes before slicing.
Slice the steak against the direction of the fiber, squeeze some lime on top, sprinkle with some coarse salt, and serve warm.