In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved.
Juice the 4 lemons, strain the seeds out and add the juice to the marinade. Then stir in the minced bell peppers.
Place the skirt steak meat in a large marinade dish and pour the marinade over it. Make sure the marinade completely surrounds each piece or layer of the meat.
Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade.
Cover and place in refrigerator for at least 4 hours or overnight.
When ready to grill, remove the marinaded carne asada from the container and dispose of the liquid.
Grill the meat over a medium high flame for 6-8 minutes on each side. The meat should be barely pink inside and if it’s cooked too long, it could become tough.
Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat. Slicing against the grain of the carne asada makes it more tender instead of chewy.
Serve by adding strips of the carne on a warmed flour tortilla and top with guacamole and pico de gallo. Roll up and enjoy.