In a medium bowl, whisk together soy sauce, olive oil, lime juice, minced garlic, cumin, and chili powder. Place the skirt steak in a shallow dish or resealable bag, ensuring the steak is fully coated with the marinade. Cover or seal tightly and refrigerate for at least 30 minutes.

While the steak is marinating, preheat your grill to high heat, aiming for a temperature between 450°F and 500°F. Make sure the grates are clean and lightly oiled to prevent sticking.

Once marinated, remove the skirt steak from the fridge and let it sit at room temperature for about 10 minutes. Place the steak directly on the hot grill and cook for approximately 4-5 minutes on each side for a perfect medium rare.

After grilling, carefully take the skirt steak off the grill and transfer it to a cutting board. Let it rest for about 5 minutes before slicing against the grain in thin strips.

Plate your sliced grilled skirt steak with your favorite sides, such as grilled corn or a fresh salad, and enjoy!