Add all marinade ingredients to a Mixing bowl and whisk. Pour marinade into a zippered freezer bag.
Add skirt steak to bag, zip bag, and massage marinade into meat in the bag.
Place the bag in the fridge and let marinate for 2 hours.
For Outdoor Grill: Heat outdoor grill and place the meat on the hot side of the grill for 4 to 6 minutes on each side or until well-charred and a meat thermometer inserted into their center reads 115°F to 120°F for medium-rare or 125°F to 130°F for medium.
For Indoor Grill Pan: If using an indoor grilling pan, heat pan with 1 tablespoon avocado oil over medium-high to high heat and once the pan is hot, grill steak for 4 to 5 minutes per side until charred depending on the thickness of the meat.
Let rest for 5 to 10 minutes before cutting meat.
Serve, or slice against the grain and serve. Can also fill low carb cheese shells, lettuce cups for paleo & Whole30, or low carb tortillas for tacos, or can also serve on top of a salad. Garnish with optional cilantro
*All nutritional data are estimates based on the products I used*