Marinated skirt steak burrito

Whisk the olive oil, soy sauce, lime juice, cumin, oregano, garlic powder, onion powder, paprika, cayenne, black pepper and kosher salt together.

Fold down the top of a zip top bag, add the steak, pour the marinade over, close and massage so every piece is coated.

Refrigerate in a bowl at least 45 minutes and up to about three hours; longer and the acid makes it mushy.

Set up a two zone fire by piling the charcoal on one side, sear the steak on both sides over the hot side, then move it to the cool side, cover and bring it gently up to temperature.

Slice across the grain into thin slices, cooked to medium rather than medium rare.

For a burrito, cut the steak into bite sized pieces and build on a grilled tortilla with cheese, Mexican rice, roasted red peppers and poblanos.

Roll it up, wrap it so the inside steams and the tortilla softens, then put the wrapped burrito on the grill.