Skirt Steak Fajitas on a Gas Grill

Name: Skirt Steak Fajitas on a Gas Grill
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/2 cup, fresh lime juice; 1/4 cup, vegetable oil; 3 cloves, garlic, minced; 2 tablespoons, soy sauce; 2 tablespoons, ground cumin, toasted (see above note); 2 teaspoons, light brown sugar; 1 , jalapeno chile, seeded and chopped fine; 1 tablespoon, minced fresh cilantro leaves; 2 , skirt steaks, each about 3/4 pound; 2 , large onions, cut into 1/2-inch slices; 3 , bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded; 12 , (6-inch) flour tortillas

Main Courses
Latin America & Caribbean
Mexican
Meat
Beef
Grilling & Barbecue

Appears in Cook's Country August/September 2006

The success of good fajitas is partly due to the rich beefy flavor of skirt steak, but it can be tough if not handled properly. High-heat grilling and a double marinade for the steak are what give our fajitas their bright, bold flavor.

SERVES 4

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