This is absolutely delicious skirt steak. The marinade is the best I’ve ever tried.
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 t red pepper flakes
1/2 t cumin
3 T dark brown sugar or Mexican brown sugar
2 lbs skirt steak, cut into 3 equal pieces
Heat grill. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and brown sugar. 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. Skirt steak grills quickly, so keep an eye out to not over cook. When finished cooking, place meat in thick 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 and tortillas if desired.
Adapted from Alton Brown, Food Network