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.
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By reneegabriel_37...
Geneva, IL
on January 28, 2012
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Great with Flank Steak too!
By fbcole2_12588864
Charlotte, NC
on January 22, 2012
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Very good. Only marinated for about 2 1/2 hours, will marinate longer next time. Marinade was very thick and was difficult to "pat dry" as recipe instructs. Served with refried beans and yellow rice, grilled jalopenos, flour tortillas and cold beer. Will cook again.
By tridens88
on January 02, 2012
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Great Boy Scout Meal! We cooked directly on wood coals, used cast iron skillet to do the onions and peppers. Heated tortillas on cast iron skillet. Only problem was NO LEFTOVERS! Everyone loved this meal. Scoutmaster in me doubted the coals would not flare up; was pleasantly pleased to see Alton was correct. Definitely this will be a regular dinner for us
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