Whisk together the olive oil, minced garlic, soy sauce, lime juice, chili powder, cumin, salt, and pepper until smooth and well-combined.

Place the skirt steak in a resealable bag or shallow dish, pour the marinade over it, seal the bag, and refrigerate for at least 2 hours or overnight.

Preheat the grill to high heat, around 450°F (232°C), and oil the grates.

Remove the steak from the marinade and grill each side for 3-4 minutes.

Transfer the grilled steak to a cutting board and let it rest for 5 minutes.

Slice the steak against the grain into thin strips and serve, optionally adding fresh cilantro.