Skirt Steak Fajitas

My father loves steak, so I decided to try a steak recipe for him. I don't like touching raw meat, so my mother and I made the dish together. The recipe:

At least 30 minutes prior to grilling, whisk together the marinade ingredients into a mixing bowl. Add the sliced steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator. I marinaded but didn't grill. I stir-fried in our large pan on high heat, removed the meat to a hot plate (covered them to keep warm) and stir-fried the veggies. Then I added it all back together and warmed it briefly.

Skirt Steak/Marinade
1/4 Cup Canola Oil
2 Limes, Juiced
4 Cloves Garlic, finely minced
2 lbs Skirt Steak
Fresh Cracked Pepper
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder

Onions/Peppers/Tortillas
1/4 Cup Canola Oil
1 Large Red Onion, sliced into thin strips
1 Large Green Bell Pepper, sliced into thin strips
1 Large Yellow Bell Pepper, sliced into thin strips
8 – 10 Large Flour Tortillas

Toppings/Garnish
Pico de Gallo/Salsa
Sour Cream

At least 30 minutes prior to grilling, whisk together the first three ingredients into a mixing bowl, set aside.  Next, season the steaks liberally on both sides with the remaining ingredients.  Add the seasoned steaks into a large plastic bag and cover with the wet marinade.  Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.

Prepare grill.  Preheat half of the grill to high heat, with the other half devoted to low heat.  If using coals, pile coals on one side to create a direct and indirect heat surface.  Place a small cast iron skillet over direct heat; add 1/4 cup canola oil.  Add onions and peppers to the skillet and season with kosher salt and fresh cracked pepper.  Sauté until the ingredients are slightly charred and just tender, 3 – 4 minutes.  Move skillet to indirect heat and sauté until tender and caramelized, about 20 minutes.  As onions and peppers are finishing, remove skirt steaks from bag, shaking off excess marinade.  Grill steaks over direct heat for 2 minutes.  Flip steaks and grill for another 1 – 2 minutes for medium/medium rare depending on the size and thickness.  Remove steaks from grill, tent with foil, and rest for 3 – 4 minutes.

Grill tortillas over direct heat until warmed and slightly charred, about 30 seconds to 1 minute, keep warm.  Thinly slice skirt steak across the grain and place a generous portion onto a warmed tortilla.  Top the steak with onions and peppers.  Finally, finish with any of the desired toppings and serve immediately.

This is a great recipe for anyone who likes steak or bell peppers.