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In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag, and sear in a cast iron pan over medium heat (let about half of the marinade poor over the steak.) Cook steak for about 4 minutes per side for medium well. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, and slice thinly across the grain of the meat. Serve over rice with marinade spooned over top.
