Ingredients:
· ½ cup canola oil
· ¼ cup Sriracha chilli sauce
· 1tbsp lime juice
· 1tsp grated lime zest
· ½ tsp salt
· ¼ tsp ground cumin
· ¼ tsp smoked paprika
· 1 beef skirt steak

Method:
In a small bowl, whisk the first seven ingredients until blended. Pour into a shallow dish. Add beef; turn to coat. Cover and refrigerate at least four hours or overnight. Drain beef, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°C; medium, 140°C; medium-well, 145°C), four to six minutes on each side. Let steak stand for five minutes. Cut diagonally across the grain into thin slices.