Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill.
In a small bowl, mix the marinade ingredients (olive oil, vinegar, hot sauce, salt, pepper, onion powder, garlic powder, smoked paprika, and ground cumin).
Rub the mixture on both sides of the steak, massaging it into the meat. Let the steak marinate at room temperature for 30 minutes.
Preheat your grill on medium-high heat. Grill the steak for about 3 minutes per side for medium-rare (or about 2 minutes per side on a dual-contact grill).
Let the steak rest for 5 minutes before slicing.
Make sure to slice it thinly against the grain, as shown in the video below. Cut each piece crosswise into 3 or 4 smaller pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the tough muscle fibers, making the meat easier to chew.
Video
Notes
The CDC recommends cooking meat, poultry, and eggs thoroughly.
When it comes to a skirt steak, because the muscle fibers run along the width of the cut, you can't just slice it crosswise as you normally would. Instead, you should cut it into a few manageable pieces, rotate each piece 90 degrees, and slice it. This way, you'll cut the meat across the grain, not with the grain, making it easier to chew. The video above or the photos below show you how to cut this steak.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently, covered, in the microwave at 50% power. Sliced leftovers are also delicious cold in a salad.