- Total Time:
- 1 hr 27 min
- 10 min
- 1 hr 15 min
- 2 min
- 8 servings as fajita meat or 4 as main course
- 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
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.
More Recipes and Ideas:
Beer-Marinated Grilled Skirt Steak, Skirt Steak Tacos with Roasted Tomato Salsa, Grilled Skirt Steak with Green and Smokey Red Chimichurri, Beef Bourguignon Recipes, Garlic Chicken Recipes, Beef Wellington Recipes, Grilled Vegetable Recipes, Easy Dinner, Baked Chicken Recipes
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