Remove the excess silverskin from the skirt steak, if your butcher left any on. In a Ziploc bag, combine skirt steak, soy sauce, olive oil, lime juice, garlic, cilantro, and red pepper flakes. Let this marinate for at least 45 minutes in the fridge.

To make the sauce, add garlic clove, salt, fresh cilantro, olive oil, lemon juice, jalapeno (de-seeded), cumin, and coriander to a food processor.

Pulse the ingredients until well combined and texture is how you want it.

Heat a cast iron skillet to medium-high heat. Once hot, add steak to the pan and allow to cook about 2-3 minutes per side (depending on thickness). You just want to kiss the steak with the heat, otherwise it will become tough.

Flip the steak and cook again for another 2 minutes or so.

Serve with cilantro paste spooned over the top!