Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 2 teaspoon brown sugar

• 1 tablespoon cumin

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

Directions

1. Combine all ingredients except the steak and mix well

2. Put steak and marinade into a large zippered bag, zip shut and squish around to make sure steak is well covered

3. Refrigerate 1-4 hours

4. Heat grill to high and grill steak approximately 5 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain (very important btw) and serving