In a nonreactive bowl, whisk together soy sauce, lime zest, lime juice, ginger, garlic, cilantro, sesame oil, crushed red pepper, and salt. Gradually add peanut oil while whisking until well blended.

Trim the mako shark steaks if needed and place them in a shallow dish. Pour the marinade over them and refrigerate for at least 30 minutes.

While shark is marinating, set up a medium-hot grill at about 400°F and oil the grates with a paper towel dipped in oil.

Remove shark steaks from the fridge, pat dry, and grill for 10-12 minutes, turning once, until an internal temperature of 145°F is reached.

Let the grilled shark rest for a minute before serving. Pair with rice, vegetables, or salad.