The veggies were cooked in a hobo pack, sweet onions, red bell peppers and fire roasted Anaheim type green peppers, some seasoned salt, a little oil and a pat of unsalted butter. Folded up and tossed onto the fire as the coals heated up. Maybe a total of 30 minutes.
I marinated the skirt steaks in a mixture of Amontillado sherry, rice wine vinegar, seasoned salt, Chile powder and fresh cilantro. After a two hour bath, they were left under a fan for 15 minutes then placed onto the hot Kettle grate.
Off the stove after just about 3 minutes a side over a hot grill, the veggies in the hobo pack along for the ride. The meat needed to be rare/medium rare, which is to say, red in the middle, just warm to touch. The skirt steak is such a thin cut, it cooks extremely fast over a very hot coal bed. Gloves were necessary for this cook.
Yes, served with Japanese rice, and a little jalapeno salsa. This was some good dinner for me. A nice hoppy red ale, like my favorite Arrogant Bastard from Stone Brewing and this is a meal made in Cali!