| 1/2 c. olive oil |
| 1/3 c. soy sauce |
| 4 scallions, washed and cut in half |
| 2 large cloves garlic |
| 1/4 c. lime juice |
| 1/2 t. red pepper flakes |
| 1/2 t. ground cumin |
| 3 T. dark brown sugar |
| 2 lb. skirt steak, or hangar or flank if needed |
| white onion |
| bell pepper |
| flour tortillas |
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar, and puree. Cut steak into 3 equal pieces, place in a large heavy duty zip top bag, and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate at least 1 hour in refrigerator (up to 24 or so).
Heat charcoal, preferably natural chunk, until grey ash appears. Remove steak from bag and pat dry with paper towels. Using a blow dryer (or some healthy lungs), blow charcoal clean of ash. Once clean of ash lay 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.
Meanwhile, grill veggies and prepare any toppings.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice before serving.
Serves 4.
May be made ahead.