In a large bowl or a gallon-sized Ziploc bag, combine the olive oil, low-sodium soy sauce, red wine vinegar, Worcestershire sauce, minced garlic, grated fresh ginger, smoked paprika, black pepper, and red pepper flakes (if using). Whisk or shake well to combine.

Add the trimmed skirt steak to the marinade, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for maximum flavor.

About 30-45 minutes before cooking, remove the skirt steak from the refrigerator to allow it to come closer to room temperature. This helps ensure more even cooking.

To grill: Preheat your grill to high heat (450-500°F / 230-260°C). Lightly oil the grates if needed. Remove steak from marinade, letting excess drip off (discard marinade). Grill the steak for 3-5 minutes per side for medium-rare, depending on thickness and desired doneness.

To pan-sear: If pan-searing, heat a heavy cast iron skillet over high heat until it just begins to smoke. Add 1 tbsp olive oil. Carefully place the steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, creating a deep brown crust.

Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender steak.

Slice the skirt steak against the grain into thin strips. Garnish with fresh chopped cilantro, if desired. Serve immediately with your favorite sides.