What you will need
Skirt Steak or Flank Steak
1-2 teaspoons of AfterBurner Spice
2/3 cup Soy Sauce ( I like the low sodium)
2 Tablespoons of Cumin ( more or less to taste)
1-2 Limes Juiced
1 White Onion ( More if you are making for a crowd)
1-2 Jalapeños
2- Bell Peppers ( I really like Orange or Yellow ones)
Tortillas
I always try the marinade before putting the meat in and adjust the flavors to my liking. I go for a little stronger and just remove the meat a little sooner
Marinating the Steak
Marinating the steak is an essential step to infuse it with flavor and tenderize the meat. Prepare a marinade using a combination of lime juice, soy sauce, and cumin. Place the steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
I always try the marinade before putting the meat in and adjust the flavors to my liking. I go for a little stronger and just remove the meat a little sooner
Preparing the Peppers and Onions
While the steak is marinating, it's time to prepare the peppers and onions. Slice bell peppers and onions in half and core them. Have them ready to put on the grill when cooking the meat.
Cooking the Steak
Remove the steak from the marinade and let it come to room temperature. Preheat grill to low-medium. The Fajitas are best grilled so the outside can have a nice crust. Cook the steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Let the steak rest in foil for a few minutes before slicing it against the grain into thin strips.
Assembling the Fajitas
Warm up flour tortillas in a dry skillet or directly on the grill. Place a few slices of steak on each tortilla, followed by the sautéed peppers and onions. Garnish with fresh cilantro, a squeeze of lime juice, and your favorite toppings such as guacamole, sour cream, or salsa. Roll up the tortilla tightly and enjoy!