- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, washed and cut in to halves
- 2 large cloves garlic menced
- 1/4 cup lime juice
- 1/4 cup lime peeles
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside Heartland Steaks skirt steak, cut into 3 equal pieces
Special equipment: blow dryer
Heat BBQ charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, lime peels, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of Heartland Steaks skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator; turn bag every 1/4 hour.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. (Please be careful - hot ashes may fly into the air)
Once clean of ash, lay your Heartland Steaks Skirt 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.
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