Seared Skirt Steak with Cilantro Paste

1. Remove the excess silverskin from the skirt steak if your butcher left any on. In a ziploc bag, combine 1 lb Skirt Steak, 1/4 cup Soy Sauce, 1/4 cup Olive Oil, juice of 1 medium Lime, 1 tsp. Minced Garlic, 1 small Handful Cilantro, and 1/4 tsp. Red Pepper Flakes. Let this marinate for at least 45 minutes in the fridge. 2. To make the sauce, add 1 tsp. Garlic Clove, 1/2 tsp. Salt, 1 cup lightly packed Fresh Cilantro, 1/4 cup Olive Oil, juice of 1/2 medium Lemon, 1 medium Jalapeno (de-seeded), 1/2 tsp. Cumin, and 1/2 tsp. Coriander to a food processor. 3. Pulse the ingredients until well combined and texture is how you want it. 4. 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. 5. Flip the steak and cook again for another 2 minutes or so. 6. Serve with cilantro paste spooned over the top!