2 lbs. skirt steak (ask the butcher to remove the silver skin)
1 t. chili powder
1 t. ground cumin
1 t. garlic powder
1 t. cracked black pepper
1 t. kosher salt
1 lime, juiced
Combine the rub ingredients and apply to all surfaces of the meat. You can let it marinate in the fridge for up to 72 hours. Remove meat from the fridge and bring to room temperature.
Prepare the grill for the direct heat method.
Place the meat on the grid and grill for 7-8 minutes per side until cooked to medium doneness. Remove to a hot platter and serve by slicing against the grain.