Begin by slicing lengthwise (against the grain) each of your skirt steaks into 3 equally sized pieces. When done slicing, begin braiding each filet then securely pin the two ends with a toothpick. Repeat this for both of your skirt steaks.

In a food processor, add all the ingredients for the marinade. Blend it up enough so that you still have little minced chunks of garlic, but not fine enough for it to be smooth. Place the braided skirt steaks into a tray and pour the marinade over top. Make sure to let the marinade get underneath the steaks too. Cover the steaks and let marinade in the fridge for at least 4 hours but ideally overnight. About 30 minutes before cooking, pull the tray out to let the steaks come to room temperature.

Next day, preheat a high heat lump charcoal or real wood fire. Let the coals build into a pile. Once they are over 75% white hot, you are ready to cook.

Blow off any loose ash from the coals and place your steaks down on top of the coals. Cook them for about 5-7 minutes per side, but do not be afraid to flip multiple times if the coals begin to char the meat. Make sure to blow off any loose ash every time you flip. If any coals do get stuck to the meat, gently brush them off. Once the steaks are 120F internal, pull the steaks off and let rest for 8 minutes.

Chop the steak up and garnish with sliced jalapenos, chopped scallions and chopped cilantro. Serve with a side of Salsa Verde and enjoy!