4 tablespoons olive oil, divided
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon lower sodium soy sauce
1 teaspoon chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1 pound skirt steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Combine 3 tablespoons of the oil, cilantro, lime juice, soy sauce, chili powder, sugar, cumin, and garlic powder in a large zip-top plastic bag. Add the steak, seal the bag and turn to coat with the marinade. Refrigerate 4 to 24 hours, turning the bag occasionally.
2. Remove the steak from the refrigerator and let it stand in the bag at room temperature for 20 to 30 minutes before removing the meat from the marinade. Season the steak with the salt and pepper and cut it across in half.
3. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the steak and cook, turning once, until an instant read thermometer inserted horizontally into the thickest part of the center registers 130°F for medium rare, about 3 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes before slicing across on a diagonal (against the grain).