Skirt Steak Fajitas Recipe

Begin with the marinade. Mix the lime juice, soy sauce, canola oil, garlic, brown sugar, cumin, and chili powder. Whisk all these ingredients together and reserve 1/3 cup of the marinade. Add the remaining marinade and the steak into a gallon sized zip-lock bag. Close the bag and release any excess air. Rub the marinade into the steak and then refrigerate for 3-10 hours.

After the 3-10 hours, remove the steak and sponge off the excess marinade with a paper towel. Brush the vegetables with the reserved marinade and heat your grill to high. After scraping the grill clean and oiling it, place the steak in the grill and close it. Leave the steak on for 2 1/2 minutes per side for medium/medium rare. Once grilled to the desired rareness, place on a plate, cover with foil, and leave for about 15 minutes.

Add the vegetables to the grill and turn every so often. Peppers should cook around 5 minutes and onions 10 then place on a plate. Add the tortillas and grill until warm and lightly charred then wrap them in foil.

Slice the streak against the grain. Cut the onions in half and separate the rings and slice the papers. Serve on the tortillas and with the sliced limes and toppings of your choice.