Place skirt steak on a cutting board, remove the top fat and silver skin, cover with a plastic sheet, and pound the meat with a kitchen hammer on both sides until it is about ¼-inch thick. Slice the steak into 3-4 pieces to fit in into the pan where it will cook.
Then, mix taco seasoning, olive oil, and lime juice in a sealable plastic bag and place the steak inside. Shake to combine!
Next, squeeze the bag to remove as much air as possible, seal, and let the steak marinate at room temperature for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
Remove the steak from the bag and dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. Because of the weather, I cooked mine indoors! To do this, heat a cast-iron skillet over high heat for about 3-5 minutes or until super hot and then add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 – 135°F or 54-57°C).
Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top.
Cut into thin slices against the grain. Assemble your carne asada tacos and enjoy them with your favorite garnishes.