3 tablespoons dark brown sugar (Mexican if you have it)
2 lbs skirt steak
If including the green onions, puree all ingredients above in a food processor. Otherwise mix thoroughly in the marinating container. Marinate skirt steak in above mixture. at least one hour, up to 24 hours. ( I don’t puree the mixture-if you leave out the green onions, and use onion powder or dehydrated onions there is no need.)
If you are serving with bell peppers and onions, thinly slice these vegetables. Sauté them in a minimal amount of oil. If desired add the marinade from the skirt steak. If using the marinade you must cook it thoroughly, allow it to boil several minutes. This creates a nice sauce for the veggies.
Preheat grill at high heat. Remove meat from marinade. Cut into 6 inch lengths (with the grain). Place on preheated grill and lower temperature to medium heat. Turn, and remove when thermometer reaches 145 degrees. Let the steak rest 5 to 10 minutes. Slice the sections thinly (against the grain). I put the sliced strips in with the veggies and cooked marinade while I finish cutting them all up. Toss together and serve in tortillas with your favorite sides (Spanish rice, beans, guacamole, salsa, sour cream, etc.)