Preheat oven broiler to 450 F. Place a rack at the lower third of the oven. Line a baking sheet with parchment paper or grease the baking sheet.

Bring the skirt steak to room temperature. If one long continuous piece use a sharp knife to section it in two or three portions (cut where the thickness transitions from thin to very thin). Lightly brush both sides of steak(s) with olive oil and season with salt and pepper. Place it on the prepared sheet.

Broil for 3-4 minutes per side (flip only once) or until the internal temperature reaches 130 F for medium-rare or 140 for medium. Thinner sections will need considerably less time and possibly a brief broil only on one side; remove these pieces out of the oven first.

Transfer cooked steak to a cutting board and allow to rest before you slice it agains the grain (hold knife at 45 degrees to the width).

For this cut is necessary to marinate the steak before you cook it in the oven*. Mix the marinade ingredients. In a large freezer bag (or a suitable non-reactive container for which you have a lid) place the inside skirt steak and cover it completely with marinade. Allow to sit, refrigerated for at least 2 hours and up to overnight.

Preheat oven broiler to 450 F. Place a rack at the lower third of the oven. Line a baking sheet with parchment paper or grease the baking sheet.

Bring the inside skirt steak to room temperature and scrape off the marinade. Pat it dry, lightly brush with olive oil and season with salt and pepper. Place it on the baking sheet.

Broil for 4-5 minutes per side, fliping only once, or until the internal temperature reaches 130 F for medium-rare or 140 for medium. Do not overcook because the meat will get tough.

Transfer the cooked inside skrit steak to a ccutting board and allow to rest. You may loosely cover it with foil to keeo it warm. Slice against the grain into thin pieces for a more tender bite.