Remove skirt steak from the refrigerator and let it sit at room temperature for about 15 minutes.

Brush both sides of the steak with canola oil.

Season the steak with pepper and dried oregano (if desired).

Rub the steak with a cut clove of garlic (if desired).

Prepare the grill by lighting charcoal.

Once the charcoal turns white on the outside, spread it into an even layer.

Add hickory wood chips to the charcoal.

Let the wood chips burn down slightly to reduce flames.

Place the steak on the grill grate.

Sprinkle salt liberally over the steak.

Cook for 3-5 minutes on one side.

Flip the steak.

Sprinkle more salt on the second side.

Cook for another 3-5 minutes, or until the steak reaches your desired doneness.

Remove the steak from the grill and wrap it in foil.

Let the steak rest for 10-15 minutes.

Cut the steak across the grain into thin strips and serve immediately.