Fajitas

Here's another dinner hot off the grill. When I can or remember, I like to marinate these little beauties for 8-12 hours but if time is of the essence you can get a fair amount of flavor with an hour of marination. Serve this with mexican rice, stuffed poblanos, or smoky ranchero beans for a south of the border feast.

Serves 6-8

Marinade
juice of 3 oranges
1/2 cup tequilla
juice and zest of 2 limes
2 cloves of garlic minced
1/4 cup minced cilantro
1 jalapeno diced, remove seeds and ribs for less heat
3 tablespoons chili powder
3 tablespoons smoked paprika
2 teaspoons cumin
1/2 teaspoon chipotle chili powder or opt for 1 tablespoon of chilies in adobo for more heat
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon pepper

1 1/2 pounds skirt steak
2 red bell peppers, seeded and cut into strips
1 large onion thinly sliced
2 limes cut into wedges
light sour cream and fresh cilantro for serving
8 corn tortillas

Place the steak in a large gallon sized zip-lock bag with the marinade. Seal and leave in the frig from 1-12 hours. Heat the grill and oil the grates. Remove the meat from the marinade and lay it on the grates. Cook the steak 4 minutes per side for medium rare, 5-6 minutes for medium well. Place a dry skillet onto the grill and add 2 tablespoons of olive oil. Allow to heat. Add the pepper and the onions. Season with salt and pepper. Cook stirring occasionally until tender crisp, about 8 minutes. Remove the meat from the grill and wrap in foil. Let rest for 5 minutes. Stack the tortillas and wrap in a damp paper towel. Microwave on high for 1 minute and 30 seconds. Thinly slice the steak and place on a platter. Add the onions and peppers along side with the lime wedges. Pass the tortillas , sour cream, and cilantro. Let everyone build their own.