Use a sharp knife to cut the 6 to 8 limes in half and squeeze their juice into a medium bowl.
Now arrange 1 lb of beef skirt steak in a large cutting board and trim off the excess fat.
Cut the beef into few pieces, approximately 4-inch long.
Arrange the beef strips into a large mixing bowl and drizzle the recently extracted lime juice over it.
Use a wrapping sheet to cover the bowl and place it in your refrigerator. Now let it refrigerate for minimum one hour and maximum for hours.
Turn the beef mixture after every twenty minutes, using a large wooden fork.
Remove the bowl from refrigerator and on kitchen counter top.
Take out the meat strips from the marinate mixture, using tongs.
Pat dry the meat strips with a kitchen or paper towel and arrange in a large plate.
Copiously sprinkle the marinated meat with some salt and freshly ground black pepper to taste.