• 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
• 3 tablespoons dark brown sugar or Mexican 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 at least 1 hour in refrigerator.
Remove steak from bag and grill on hot fire till desired doneness. Gas grill can be used also.