1/2 cup essential olive oil
1/3 cup soy sauce
4 scallions, washed and decline in 1/2
2 large cloves garlic clove
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons brownish sugar or Mexican brown sugar
2 pounds inside skirt steak, reduce 3 equal pieces
Special equipment: hair dryer
- Heat charcoal, preferably natural chunk, until gray ash seems. Inside a blender, place in oil, soy sauce, scallions, garlic clove, lime juice, red pepper, cumin, and sugar and puree. Inside a large durable, zip top bag, put bits of skirt steak and pour in marinade. Seal bag, removing just as much air as you possibly can. Allow steak to marinate for one hour in refrigerator.
- Remove steak from bag and pat dry with sponges. Utilizing a hair dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for one minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and permit to sit down for fifteen minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly over the grain from the meat. Go back to foil pouch and toss with juice. Serve with grilled peppers and onions, if preferred.