In a medium bowl, whisk together ¼ cup of olive oil, ¼ cup of soy sauce, 2 tablespoons of red wine vinegar, 1 tablespoon of Worcestershire sauce, 3 minced garlic cloves, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, and salt and pepper to taste until well combined.

Place your skirt steak in a large resealable bag, pouring the prepared marinade over the meat. Seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to high heat, around 450°F to 500°F.

Remove the skirt steak from the marinade and discard any leftover marinade. Grill the steak for 3-4 minutes on each side.

Let the steak rest for 5-10 minutes, then slice against the grain into thin strips.