Grilled Skirt Steak Fajitas

Name: Grilled Skirt Steak Fajitas
Ingredients: 1/2 cup soy sauce; 1/2 cup lime juice from 6 to 8 limes; 1/2 cup canola oil; 1/4 cup packed brown sugar; 2 teaspoons ground cumin seed; 2 teaspoons freshly ground black pepper; 1 tablespoon chili powder (see note above); 3 medium cloves garlic, finely minced (about 1 tablespoon); 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces (see here for detailed trimming instructions); 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 white or yellow onion, cut into 1/2-inch slices; 12 to 16 fresh flour or corn tortillas, hot; 1 recipe guacamole, for serving, if desired; 1 recipe Pico de Gallo, for serving, if desired; Sour cream, shredded cheese, and salsa, for serving, if desired

Grilled Skirt Steak Fajitas was pinched from <a href="http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: J. Kenji Lopez-Alt] Note: If skirt is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it's different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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1/2 cup soy sauce

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1/2 cup lime juice from 6 to 8 limes

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1/2 cup canola oil

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1/4 cup packed brown sugar

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2 teaspoons ground cumin seed

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2 teaspoons freshly ground black pepper

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1 tablespoon chili powder (see note above)

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3 medium cloves garlic, finely minced (about 1 tablespoon)

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2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces (see here for detailed trimming instructions)

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1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

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1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

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1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

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1 white or yellow onion, cut into 1/2-inch slices

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12 to 16 fresh flour or corn tortillas, hot

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1 recipe guacamole, for serving, if desired

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1 recipe Pico de Gallo, for serving, if desired

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Sour cream, shredded cheese, and salsa, for serving, if desired

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