Skirt Steak Fajitas with Yoli Tortillas

Serves 4

Ingredients:
1.5 pounds skirt steak
1/2 cup soy sauce
1/2 cup lime juice
1/2 cup olive oil (2 tablespoons reserved)
1/4 cup packed brown sugar
1 tablespoon chili powder
3 medium cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon black pepper
1 large red or yellow bell pepper , sliced
1 large onion, sliced
2 limes, cut into wedges
Fresh chopped cilantro

Combine soy sauce, lime juice, olive oil, brown sugar, chili powder, garlic, cumin, and
black pepper in a large plastic zip bag and combine. Add steak to a large zipper bag,
and zip closed. Shake to coat. Marinate in the refrigerator for at least 30 minutes or up
to 8 hours.

Over medium-high heat, add 1 tablespoon olive oil in a cast-iron skillet. Place steak in
the skillet. Cook for 3-4 minutes on each side. Remove from heat. Let the steak rest for 10 minutes before slicing thinly. 

Add 1 tablespoon olive oil to a large hot skillet over medium heat. Add bell pepper, onion, and reserved marinade. Cook for about 2-4 minutes, until tender but not mushy. 

Thinly slice meat against the grain. Serve immediately with the sauteed onions and
peppers, Yoli tortillas and other favorite toppings, such as sour cream, cheese, guacamole, pico de gallo, fresh jalapeños, and hot sauce.