2 lb. skirt or flank steak

¼ cup Hoff’s Dirty Dust

3 tablespoons vegetable oil

2 garlic cloves, minced

¼ cup fresh cilantro, chopped

3 tablespoons zesty lime juice, freshly squeezed

2 tablespoons extra virgin olive oil

2 tablespoons Hoff’s Mean Green

½ teaspoon salt

1:
Clean up that skirt or flank steak! Trim the excess fat and that tricky silver skin. Divide the meat: 3–4 pieces for skirt steak or 2 for flank steak. Lay them out on a rimmed baking sheet.

2:
It’s time for the Hoff’s Dirty Dust magic sprinkle! Coat those steaks generously, and let them chill. You want them uncovered, soaking in those flavors for at least an hour, but if you can wait, 4 hours is where the magic happens.

3:
Fire up that grill for a high-heat dance! A little oil on the grate keeps everything smooth. As it heats up, mix up the garlic, cilantro, lime juice, olive oil, Hoff’s Mean Green hot sauce, and salt in a bowl. This mix? That's your flavor bomb dressing. Set it aside.

4:
Get those steaks glossy with 3 Tbsp. of vegetable oil, then place them on the grill. You want to keep them movin' – turn every couple of minutes. Aim for medium-rare perfection (a thermometer should read about 130°), which is usually about 5–9 minutes. Then, welcome those steaks to the cutting board, and while they're hot, give them a brush-down with that flavor-packed dressing. Let them have a little rest – about 10–15 minutes.

5:
Now, get to slicing! Thin slices against the grain, lay them on a platter, and drizzle with those delicious cutting board juices and any leftover dressing.

6:
Serve it up Hoff-style and watch those plates clear in record time!