Step 1

Combine the oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar in a blender carafe and puree. Place skirt steak in a large heavy duty, zip-top bag and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator.

Step 2

Fire up one chimney starter or natural lump charcoal. When the coals are white and ashy, distribute them evenly in a charcoal grill.

Step 3

Remove the steak from the bag, pat dry with paper towels and sprinkle the 2 teaspoons of kosher salt evenly over both sides. Using a blow dryer, blow charcoal clean of ash. Immediately lay the steaks directly onto the hot coals and cook 1 minute per side. When finished cooking, wrap meat in a double layer of aluminum foil and allow to rest for 15 minutes.

Step 4

Remove meat from foil, reserving foil and juices. Slice thinly across the grain and return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.