Grilled Skirt Steak Fajitas

Ingredients

• For the steak fajita marinade:
• 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
• 3 medium cloves garlic, finely minced
• 2 pounds trimmed skirt steak, cut crosswise into 5- to 6-inch pieces
• For the fajitas:
• 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

Directions

1. In a medium bowl, whisk together the soy sauce and lime juice, then add the canola oil, brown sugar, cumin, black pepper, chili powder, and garlic and whisk until blended. Measure 1/2 cup (120ml) of the marinade into a large bowl and set that aside.
2. For the steak, slide the steaks into a zipper-lock bag that holds a gallon, and pour in the marinade still in the bowl. Close the bag while pressing out as much air as you can, then work the marinade around through the bag until the meat is coated all over. Place the bag flat in the refrigerator, turning it every couple of hours, for at least 3 hours and up to 10 hours.
3. While the steak marinates, add the peppers and onions to the large bowl with the reserved 1/2 cup marinade. Toss to coat, then refrigerate until you are ready to cook.
4. When it is time to cook, take the steaks out of the marinade, wipe away the excess, and set them on a large plate. Light 1 chimney full of charcoal. Once the charcoal is fully lit and dusted with gray ash, dump it onto the charcoal grate and bank it to 1 side. Put the cooking grate in position, close the grill, and heat it for 5 minutes. Clean the grilling grate, then oil it.
5. On the cooler side of the grill, set a large cast iron skillet. Put the steaks over the hotter side, cover the grill, and cook for 1 minute. Turn the steaks, cover again, and cook for 1 minute more. Keep going this way, flipping and covering, until the steaks are nicely charred and an instant-read thermometer placed in the center shows 115 degrees F to 120 degrees F (46 degrees C to 49 degrees C) for medium-rare, or 125 degrees F to 130 degrees F (52 degrees C to 54 degrees C) for medium. Move the steaks to a large plate, loosely cover with foil, and let them rest for 10 to 15 minutes.
6. Meanwhile, shift the cast iron skillet to the hot side of the grill and let it preheat for 2 minutes. Add the pepper and onion mixture and cook about 10 minutes, stirring now and then, until the vegetables have softened and picked up a few charred spots. Once the vegetables are done, put the steaks on a cutting board. Pour the juices collected on the plate into the skillet with the vegetables, then toss to coat.
7. Spoon the vegetables onto a warm serving platter. Slice the meat thinly against the grain, then arrange it on the platter with the vegetables. Serve right away with hot tortillas, guacamole, pico de gallo, and any other condiments you want.