2 lbs. Wagshal’s Skirt Steak, each piece about the same thickness
4 cloves of garlic, chopped finely
Zest of one lime
Extra virgin olive oil, enough to barely cover meat
1 whole Jalapeno, sliced into thin rounds
Handful of fresh cilantro, stems removed
Maldon Sea Salt Flakes
Freshly ground black peppercorns
Place skirt steak in a glass casserole dish. Smear with garlic and lime zest. Season with Maldon and freshly ground black peppercorns. Add Jalapeno and cilantro. Drown in olive oil. Chill in fridge for at least 1/2 hour and up to 8 hours.
Preheat grill to 450 degrees. Remove steak from fridge and let come to room temperature.
Place on grill grates and close lid.
In the meantime, put leftover marinade along with Jalapeno, garlic and cilantro in a small saute pan. Heat over mediums until peppers begin to brown and cilantro leaves crisp up.
When grill grates have made their mark on the underside of the steaks, flip them over… about 4 minutes or so.
Close grill again and cook for 1 more minute or until grilled to desired doneness.
Let rest for 5+ minutes.
Slice thinly across the grain on a diagonal.
Transfer to a platter and top with reserved, cooked marinade.
Balance seasonings and garnish with fresh cilantro leaves.