• 6 c. strong brewed coffee, room temperature (don’t use decaf or instant)
• 6-oz. soy sauce
• 5 gloves garlic, minced
• 1-oz. garlic powder
• 1/2-oz. crushed chili peppers
Combine the ingredients in a large bowl. Add the skirt steaks, pushing them down so they are well immersed in the liquid. Cover the bowl with plastic wrap and refrigerate for 2-12 hours.