Grilled Korean-Style Skirt Steak

• 2 lbs skirt steaks, trimmed and cut crosswise into 4 inch pieces
• 3 tablespoons sesame seeds
• 4 garlic cloves, smashed
• 1 cup cola
• 1/4 cup soy sauce
• 1/4 cup dark brown sugar, packed
• 1/4 cup sesame oil
• kosher salt
• black pepper, freshly ground
• 1 white onion, cut into 2 inch wedges
• 4 slices bacon, cut into 2 inch pieces
• 3 banana peppers or 3 cubanelle peppers

1. Pierce the steak a few times with a fork.
2. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
3. Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
4. Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
5. Grill the steak until charred, 4 to 5 minutes per side for medium rare.

skirt, sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, kosher salt, black pepper, white onion, bacon, banana peppers

Taken from www.food.com/recipe/grilled-korean-style-skirt-steak-469683 (may not work)