Ingredients
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
Directions
Heat charcoal, preferably natural chunk, until grey ash
appears. In a blender, put in oil, soy sauce, scallions,
garlic, lime juice, red pepper, cumin, and sugar and puree.
In a large heavy duty, zip top bag, put pieces of skirt
steak and pour in marinade. Seal bag, removing as much air
as possible. Allow steak to marinate for 1 hour in
refrigerator.
Remove steak from bag and pat dry with paper towels.
Using a blow dryer, blow charcoal clean of ash. Once clean
of ash lay steaks directly onto hot coals for 1 minute per
side. When finished cooking, place meat in double thickness
of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice
thinly across the grain of the meat. Return to foil pouch
and toss with juice. Serve with grilled peppers and onions,
if desired.