Grilled Skirt Steak

Marinate the skirt steak
1 Combine the olive oil, soy sauce, lime juice, hot sauce, brown sugar and minced garlic in a medium bowl. Season with a pinch of salt and pepper. Stir until combined.
2 Place the skirt steak in a gallon-sized zip-top bag. Pour the marinade on top of the steak.
3 Seal the bag, and use your hands to massage the marinade into the steak.
4 Refrigerate for 2-12 hours to marinate. (The longer the steak marinates, the stronger you will taste the marinade in the meat. However, the marinade should not overtake the meaty, beefy flavor of the steak.)
Grill the steak
6 Remove the steak from the fridge 30-45 minutes before you grill it. Remove it from the marinade and pat it try with a paper towel. Place on a plate. We do this because a cold steak will not cook as evenly, and a wet steak will not get a good sear on it.
7 Fire up the grill. Do this 30-45 minutes or so before you plan to grill. The grill needs to be screaming hot for the steak. If you have not, clean the grates with a grill brush.
8 When the grill has been consistently running between 500-525°F, place the steak on the grill. Close the lid.
9 Cook for 4 minutes, then open the lid and flip the steak. It should have good grill marks on the bottom side.
10 Grill for another 2-3 minutes, or until the internal temperature of the steak reaches 130°F, which will rise to medium rare doneness after the steak rests. (Skirt steak will become tougher if it is cooked much past medium. Please keep an eye on it since it cooks quickly.)
11 When the steak is done, remove from the grill. Place on a plate and cover with foil. Let the steak rest for at least 10 minutes before slicing.
12 After the steak has rested to allow the juices to redistribute, place it on a cutting board and slice against the grain in thin slices.
13 Serve with your favorite side dishes, and enjoy immediately!