Marinated outside skirt steak cooked on the coals

Cut each steak in half with scissors and put the pieces in a heavy zip-top bag set inside another container.

In a blender combine the snipped scallions, garlic, lime juice, molasses, olive oil, cumin, red pepper flake and liquid aminos; blend until smooth and emulsified.

Pour the marinade over the meat, seal while pressing out as much air as possible, and refrigerate 4 to 24 hours.

Drain, discarding the marinade. Set the meat on a rack, pat with paper towels and salt lightly.

Light lump charcoal in a chimney starter using oiled butcher paper, about 15 minutes; add more charcoal for an even bed of coals, about 10 minutes more.

Lay the steaks directly on the coals, no grate, about 60 seconds; flip and cook the other side.

Stack the steaks on a double layer of heavy-duty foil and wrap tightly.

Drizzle the juices from the packet over bruschetta. Cut each steak in half with the grain, roll it up and slice across.