Quick-Fix Fajitas

Ingredients

• For the marinade:
• Zest and juice of 1 orange
• Zest and juice of 2 limes
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 1/2 bunch cilantro
• Pinch of salt and pepper
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon sauce
• For the fajitas:
• 1 1/2 pounds skirt steak
• 1 onion, sliced thinly
• 2 bell peppers, assorted colors, thinly sliced
• 12 corn tortillas
• Canola oil spray
• Salt
• 2 limes, quartered

Directions

1. In a large bowl, whisk the marinade ingredients until combined. Add the steak and turn it through the mixture until it is coated all over. Leave it to marinate for 40 minutes, or longer if your schedule allows.
2. Bring an iron skillet, grill pan, or grill to high heat. Lift the steak from the marinade and wipe away the extra liquid. Mist the cooking surface with a little oil, then lay in the meat. Cook for 1 to 2 minutes on each side, depending on how thick the steak is. You want it medium-rare, with a good sear on the outside.
3. Transfer the steak off the heat and let it rest for a few minutes. Spray the pan with a little more oil, then add the vegetables. If they will not fit in 1 layer, cook them in batches. Cook for 1 to 2 minutes per side, until they have small blackened spots but still have some crunch. Set them aside.
4. Slice the steak thinly across the grain. Add it to a bowl with the peppers and toss. Serve with warmed corn tortillas, lime wedges, and salt to taste.