1. Place skirt steak on a cutting board and use kitchen scissors to trim away as much of the visible silver skin and fat as possible. Use a meat mallet and whack it a few times all over to tenderize. Pat dry with a paper towel. Place steak in a shallow dish or large Ziploc bag.
2. In a small bowl or jar, whisk together ¼ cup balsamic vinegar, ¼ cup olive oil, 1 teaspoon minced garlic, 1 tablespoon Worcestershire sauce, 2 tablespoons low-sodium soy sauce, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon cumin and 2 tablespoons brown sugar.
3. Pour marinade all over the steak, making sure to flip the steak around or smoosh it in the bag so that the marinade is coating every nook and cranny.
4. Let marinate in the fridge for 2-24 hours. Pull out the steak and let sit at room temperature 30 minutes before cooking.
5. Preheat grill to 500°F. Oil the grill grates. Use tongs to let excess marinade drip off the steak, then place it on the flaming-hot grill. Grill for 1 minute, then rotate the steak 90 degrees for 1 more minute; this will give you those nice grill marks.
6. Flip the skirt steak and grill for another 1-2 minutes, for a total of 3-4 minutes for medium-rare steak. Caution my friends, do not overcook! You can throw the steak back on the grill for another several seconds if needed, but you can’t uncook it. Err on the side of under. I cooked mine exactly 4 minutes (you can see the doneness in the photos). If using a meat thermometer, aim for an internal temperature of 125°F for rare, 130-135°F for medium rare, 140°F for medium and 150-155°F for medium well. For skirt steak, I don’t recommend anything more than medium rare, but you do you boo.
7. Remove the steak and let rest for 10 minutes before slicing against the grain.* See note. Drizzle with extra juices/marinade. Ta-da! Perfection.

Serve straight up, in tacos, on salads, rice bowls, eggs or anything your heart desires.