In a mixing bowl, whisk together the orange juice, soy sauce, olive oil, minced garlic, honey, cumin, black pepper, salt, and red pepper flakes until well combined.

Place the skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over the steak, ensuring it is well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.

Preheat the grill to medium-high heat.

Remove the steak from the marinade and discard the marinade.

Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached.

Let the steak rest for 5 minutes before slicing against the grain.