Teriyaki Marinated Skirt Steak

Slice the skirt steak into thin, uniform strips.

In a bowl, whisk together teriyaki sauce and minced garlic until well combined; transfer the mixture to an airtight container. Add the steak strips and coat evenly with the marinade, ensuring that each piece is fully covered. Remove any excess air from the container and seal it tightly.

Refrigerate the marinated steak overnight to allow the flavors to penetrate deeply.

Position an oven rack approximately 6 inches above the heat source and preheat the broiler OR prepare an outdoor grill by lightly brushing it with oil. This will create a crispy, caramelized crust on the steak.

Carefully remove the steak strips from their marinade and gently shake off any excess. Discard the remaining marinade, as it's no longer needed.

Arrange the steak strips on a broiler pan OR place them directly on the grill, ensuring they're not overlapping. Cook to your desired level of doneness, typically taking around 5 minutes per side.