In a large bowl, combine the skirt steak, olive oil, Japanese BBQ sauce, lime juice, and cilantro. Mix well to coat the steak evenly. Marinate in the refrigerator for at least 30 minutes.
Slice the onion and peppers, cut the broccoli into florets, and boil the corn ahead of time.
Heat the griddle to medium and add some oil or butter.
Add the sliced onions and peppers to the griddle. Season with salt and pepper to taste. Cook, turning occasionally, until onions and peppers are tender and slightly caramelized. Remove from the griddle and set aside.
Place the boiled corn on the griddle. Add a little butter and season with garlic, salt, and pepper. Cook, flipping regularly, until corn is golden brown and roasted. Remove from the griddle and set aside.
Heat the griddle to medium-low and add some butter. Add the broccoli florets and season with salt, pepper, and garlic. Sizzle for a couple of minutes, then cover with a steam dome. Add water using a squeeze bottle and let the broccoli steam until tender. Remove from the griddle and set aside.
Heat the griddle to medium. Add a little oil or butter to the griddle. Place the marinated skirt steak on the griddle. Cook for about 10 minutes, flipping once, until browned to your liking and cooked to an internal temperature of 135-140°F. Remove the steak from the griddle and let it rest for 5-10 minutes.
Transfer all the cooked vegetables and steak to a plate. Serve and enjoy your delicious griddled skirt steak family dinner!
