Start by combining the balsamic vinegar, sea salt, black pepper, olive oil, and garlic powder in a bowl. Whisk them together thoroughly. If you're feeling adventurous, add the optional ingredients for a more profound flavor boost.

Place your skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours if you have the time. This step enhances flavor and tenderness.

Whether you are grilling or using a skillet, preheat your surface. If grilling, get the grill to medium-high heat; for a skillet, preheat over medium-high heat with a drizzle of olive oil.

Take the skirt steak out of the marinade. Let it rest on the counter for about 15-20 minutes. This promotes even cooking.

Place the steak onto the hot grill or skillet. Cook for about 3-4 minutes on one side. Avoid touching it too much; you want that perfect sear. Flip and cook for an additional 3-4 minutes. Aim for medium-rare (130-135°F) for the best results.

Remove your skirt steak from the heat and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicier steak.

The key to tenderness is slicing against the grain. This means you should look for the direction of the muscle fibers and cut perpendicular to them. Make thin slices at a slight angle.

Plate up your beautifully sliced skirt steak! You can serve it with some grilled veggies, a fresh salad, or tuck it into tacos or sandwiches. Enjoy every bite!