½ cup olive oil
1/3 cup soy sauce
2 large gloves garlic, finely minced
¼ cup fresh lime juice
½ teaspoon red pepper flakes
½ teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces

Heat grill or charcoal, until gray ash appears. In a blender, add oil, soy sauce, garlic, lime juice, red pepper flakes, cumin, sugar and puree. In a large heavy duty zip top bag put in skirt steak and pour in marinade. Seal bag and allow to marinate for 1 hour in refrigerator. Steak can be marinated overnight in refrigerator.

Remove steak from bag and pat dry with paper towels. Lay steaks on grill and bar-b-que for 4 to 5 minutes per side. Place meat in aluminum foil and let rest for 10 to 15 minutes.

Remove meat from foil, reserving foil and juices. Slice steak thinly across the grain. Return slices steak to foil and toss with juice. Serve immediately.