adapted from Alton Brown
- 1/2 cup olive oil
- 1/3 cup Dale’s seasoning or soy sauce
- 1 Tbsp onion flakes
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- 3 tablespoons dark brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
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 grill over hot coals for 1 1/2 minutes 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.