Adapted from Alton Brown’s Recipe.
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
3-4 large cloves garlic
1/4 cup lime juice
1/2 teaspoon ground cumin
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 2+ hour in refrigerator.
Remove steak from bag. Grill for 2 minutes per side. Place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. Slice thinly and enjoy immediately.