Easy and inexpensive weeknight favorite
Trim any fat off of the skirt steak and tenderize it using a mallet or blade tenderizer.
Mix the other ingredients in a bowl and then pour into a gallon sized ziploc bag with the steak to marinade (about 30 minutes at room temperature).
Heat a grill pan over medium-high heat and grill steak for 2-4 minutes on each side. Remove to a plate, cover with foil, and let it rest for 5-10 minutes before slicing. (Can certainly be prepared on a grill if you prefer).
Cut steak into bite-sized pieces.
Serve with warm corn or flour tortillas, chopped red onion, cilantro, sour cream, jalapeƱos, and lime wedges.