Charcoal-grilled skirt steak

Ingredients:

• 0.9 kg skirt steak, cut into 3 equal parts
• 1/3 cup soy sauce
• 4 green onions, washed and cut in half
• 2 large cloves of garlic
• 1/4 cup lime juice
• 0.5 tsp red pepper flakes
• 0.5 tsp ground cumin
• 3 tablespoons dark brown sugar
• 0.5 cups olive oil
• Special equipment: hair dryer

Preparation:

1. Light the charcoal (natural lump) until it is covered with grey ash.
2. In a blender, combine the olive oil, soy sauce, green onions, garlic, lime juice, red pepper flakes, cumin, and sugar and puree. Place the skirt steak pieces in a large zip-lock bag and pour the marinade over them. Seal the bag, removing as much air as possible. Marinate the steak in the refrigerator for 1 hour.
3. Remove the meat from the bag and pat dry with paper towels. Point a hair dryer at the coals to clear any ash, then place the steaks directly on the hot coals and grill for 1 minute on each side. Then place the meat on a folded sheet of foil, wrap it up, and let it rest for 15 minutes.
4. Remove the meat from the foil, reserving the juices. Slice thinly across the grain. Return the meat to the foil and toss with the juices. Serve with grilled bell peppers and onions.