Ingredients:
For the Marinade:
• 2 pounds trimmed skirt steak
• 1/2 cup soy sauce
• 1/2 cup lime juice
• 1/2 cup oil
• 1/4 cup brown sugar
• 1 tablespoon chili powder (see note)
• 3 cloves garlic, finely minced
• 2 teaspoons ground cumin
• 2 teaspoons black pepper
For the Fajitas:
•1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
• 1 onion, cut into 1/4-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• guacamole, for serving, if desired
• pico de gallo, for serving, if desired
• sour cream, shredded cheese, and salsa, for serving, if desired
Directions:
For the Marinade:
• Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine.
• Transfer 1/2 cup marinade to a large bowl and set aside.
For the Steak:
• Place steaks in a gallon-sized zipper-lock bag and add remaining marinade.
• Seal bag, squeezing out as much air as possible.
• Massage bag until meat is fully coated in marinade.
• Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
For the Fajitas:
• While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade.
• Refrigerate until ready to use.
Steak:
• Remove steaks from marinade, wipe off excess.
• Transfer steaks to the grill.
• Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F.
• Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
Fajitas:
• Transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes.
• Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes.
• When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
• Transfer vegetables to a warm serving platter.
• Thinly slice meat against the grain and transfer to platter with vegetables.
•Serve immediately with hot tortillas, guacamole, pico de gallo, and sour cream, shredded cheese, and salsa, if desired.
