Set immersion circulator to 130°F and heat 2.5 liters of water

Prepare aromatics: French cut 1 medium yellow onion and slice 2-3 garlic cloves

Season inside skirt steak liberally with kosher salt and black pepper on both sides

Rub tallow (beef fat) onto the meat

Spread 1 tablespoon Calabrian chilis on one side of meat

Add garlic and more black pepper to one side

Roll meat tightly into a cylinder

Place rolled meat into a quart jar with half the onion and garlic at bottom

Top with remaining onion and garlic

Fill jar with marinara sauce for complete coverage

Seal jar tightly and place in 130°F water bath for 12-13 hours

Remove jar from water bath and carefully open

Dump contents into a bowl and remove meat onto a rack

Prepare bruschetta: Cut ciabatta on bias, top with parmesan, mozzarella, and sauce mixture

Toast bruschetta in 350°F toaster oven for 10 minutes

Heat cast iron pan or griddle on high heat for 5 minutes

Season meat with salt, brush with olive oil

Sear meat 1 minute on first side, flip and sear 1.5 minutes on second side

Remove from heat and slice across the grain on diagonal

For outside skirt steaks: Cut 2 steaks in half with scissors

Place meat pieces in heavy-duty zip-top bag inside another vessel

Blend marinade: 4 scallions, 3 garlic cloves, 2 ounces lime juice, 2 tablespoons molasses, ½ cup olive oil, 1 teaspoon cumin, 1 teaspoon red pepper flake, 3 ounces liquid aminos

Pour marinade over meat in bag, seal while removing air

Marinate for 4-24 hours in refrigerator

Drain meat and pat dry with paper towels

Season with extra salt

Start charcoal fire using chimney starter with oiled butcher paper

Wait 15 minutes for charcoal to heat

Create even bed of coals on kettle grill

Place steaks directly on hot coals for 1 minute per side

Wrap cooked steaks in heavy-duty aluminum foil

Cut steaks against the grain into slices

Serve with bruschetta and pan drippings