In a small bowl, combine the ground turmeric, ground ginger, olive oil, salt, and black pepper. Mix until well blended.

Rub the turmeric and ginger mixture all over the skirt steak. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

In a separate bowl, combine the Greek yogurt, saffron threads, lemon juice, and minced garlic. Mix well until the saffron is evenly distributed. Season with salt to taste. Set aside in the refrigerator until ready to serve.

Preheat a grill or skillet over medium-high heat. Once hot, add the marinated skirt steak. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Once cooked, remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute.

Thinly slice the skirt steak against the grain. Serve with a generous dollop of saffron-yogurt sauce on the side and garnish with fresh cilantro.