Preheat your fire to medium heat (about 300F) for a two zone cooking method.

Slice up your potatoes into wedges, then place in an ice water bath to extract some of the starch. As they sit, carefully butterfly open your skirt steaks in half and then use a mallet to flatten them. Lather with oil and generously season with salt, pepper and garlic. With the steaks open, add cheese, bacon bits and sliced jalapenos to one side and cover with the other side. Leave at least ½” of room on the edges so that the meat will seal. Use your mallet to flatten the edges to make the seal even stronger, then repeat this whole process for the other skirt steak. Once done, set in the fridge for 30 minutes.

When the first has begun to coal up, push the bigger pieces of wood to one side leaving just the coals on the other. Add your potato wedges to the grill on the coal side and begin cooking. Cook for about 30 minutes or until the wedges are 200F internal. Flip the wedges every 4-5 minutes to get a nice crust and rotate them around to prevent burning. Once the potato wedges are done, pull off and keep warm.

Next, add your stuffed skirt steaks to the coals and cook for about 7-8 minutes per side over medium heat or until they reach 130F. Once done, pull them off and let them rest for 10 minutes.

As the steaks rest, add a skillet with some butter to melt to the fire. Add in the rest of the garlic butter ingredients and continue cooking until melted and immersed (about 5 minutes). Pull off and let cool once done.

Slice your steaks against the grain, top your potato wedges with the garlic butter and serve. Enjoy!