In a large bowl, whisk together the lime juice, vegetable oil, mayonnaise, minced garlic, adobo seasoning, salt, cumin, chili powder, and smoked paprika until well combined.
Marinate the Steak:
Place the skirt steak in a large resealable plastic bag or a shallow dish.
Pour the marinade over the steak, ensuring it's completely coated.
Sprinkle the chopped green onions over the steak.
Seal the bag or cover the dish and gently massage the marinade into the steak.
Tenderize:
Using a meat tenderizer, gently pound the skirt steak to ensure even cooking and deeper penetration of the marinade.
Refrigerate:
Place the marinating steak in the refrigerator. Let it marinate for 12-24 hours for the best flavor and tenderness. Flip the steak occasionally to ensure it marinates evenly.
Cook the Steak:
Remove the steak from the refrigerator and let it come to room temperature for about 20-30 minutes before cooking.
Preheat your grill, grill pan, or skillet over medium-high heat.
Remove the steak from the marinade, letting the excess drip off.
Grill the steak to your desired level of doneness, typically about 3-4 minutes per side for medium-rare, depending on the thickness of the steak.
Rest and Serve:
Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes. This helps retain the juices.
Slice the steak against the grain into thin strips.
Serve immediately with your choice of sides.
Enjoy your zesty and tender skirt steak, infused with the bold flavors of lime, adobo, and spices!