How long should I marinate skirt steak to achieve the ideal balance of flavor without compromising the meat’s natural juiciness? Is there an optimal time frame that strikes the perfect harmony between tenderizing the fibers and overwhelming them with overpowering flavors? When considering the myriad of marinades available, each with its unique blend of acid and spice, how does one determine the precise duration of exposure to ensure a succulent outcome? Should the marination process last a mere thirty minutes for a quick infusion, or would a more extended duration, spanning several hours or even overnight, yield a noticeably superior result? Furthermore, does the method of preparation, such as grilling or pan-searing, dictate the necessary length of marination? It’s intriguing to ponder how varying ingredients in the marinade might influence both the time needed and the overall taste profile. What are the consequences of exceeding the recommended marination period, and how does it affect the final dish?