• For sauce:
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1 cup coarsely chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne
• For steak:
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

1. Make sauce:
2. Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
3. Grill steak:
4. Stir together cumin, salt, and pepper in a small bowl.
5. Pat steak dry, then rub both sides of pieces with cumin mixture.
6. Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare).
7. Serve steak drizzled with sauce.

So easy, but favorful enough to serve to guests.