In a small bowl, whisk together the dark chili powder, lime juice, olive oil, cumin. minced garlic cloves, paprika, garlic salt and oregano until it forms a paste.
Rub over the skirt steak then put into a storage bag to marinate for at least 4 hours or overnight.
To prepare: Oil a stovetop grill pan with a couple of drizzles of olive oil or oil the grates of a grill. Preheat the grill pan to high.
Sear the steak on both sides then lower the temperature to medium and cook for 4-5 minutes per side for medium doneness. Adjust the grilling time based on thickness and desired level of doneness.
Remove from the grill pan to a cutting board and rest for 5-10 minutes.
To serve, carve the skirt steak across the grain and serve on toasted hoagie rolls, steak tacos, serve over salad greens as a dinner salad or as an entree with a baked potato.