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Skirt steak can be a fairly tough cut of meat, but it transforms into tender ribbons when you bathe it in a citrusy marinade, cook it quickly on the grill, and slice it thinly across the grain. Serve it alongside a mess of blistered onions and peppers and you’ve got steak fajitas worthy of a fiesta.
2 canned chipotle chiles in adobo, smashed
4 garlic cloves, minced
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tequila
1/4 cup liquid aminos
2 teaspoons dried oregano
1 teaspoon cumin
1 1/2 pounds skirt steak
1/4 cup olive oil
1 large white onion, halved, sliced 1/3-inch thick
1 green bell pepper, sliced 1/3-inch thick
1 red bell pepper, sliced 1/3-inch thick
Salt and pepper
- Whisk chiles, garlic, lime juice, orange juice, tequila, liquid aminos, oregano, and cumin in a medium bowl. Place steak in a resealable plastic bag and pour in marinade. Seal and turn to coat. Chill at least 1 hour and up to 8 hours.
- Prepare a grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into 1/2-inch-thick strips.
- Toss onions, bell peppers, and olive oil in a medium bowl to coat and season with salt and pepper. Grill over medium-high heat, tossing occasionally, until charred and tender, 6–10 minutes.
- Serve steak and grilled onions and bell peppers with tortillas, sour cream, pico de gallo, guacamole, cilantro, and salsa for assembling fajitas.