Skirt Steak Fajitas

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.

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. Serve steak and grilled onions and bell peppers with tortillas, sour cream, pico de gallo, guacamole, cilantro, and salsa for assembling fajitas.