Grilled Skirt Steak Fajitas

Instructions

1. 1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator.
2. 2Put the skirt steak in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
3. 3When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the steaks from the marinade, letting the excess marinade drip off, and transfer the steaks to a large plate. Let come to room temperature while you prepare the grill.
4. 4Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate.
5. 5Put a large cast iron frying pan on the grill and add the onions and peppers. Place the skirt steak on the other side of the grill. Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Cook the vegetables, stirring occasionally, until tender. Transfer the steak to a cutting board, tent with foil, and rest.
6. 6Thinly slice the steak against the grain, then transfer it to the cast iron frying pan with the peppers and onions. Serve right away with warm tortillas, pico de gallo, sour cream, guacamole, and cheese.