Beef Fajitas

• 2 lbs skirt steak trimmed of silver skin and tough fat
• marinade:
• 1 orange, juiced
• 4 limes, juiced
• 4 tablespoons olive oil
• 1/4 cup tequila
• 2 garlic cloves, roughly chopped
• 1 small can chipotle chiles in adobo sauce
• 1 bunch of roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder

1. Blend marinade ingredients.
2. Pierce skirt steak all over with fork. Make sure to do both sides.
3. Marinate skirt steak at least 24 hours. Better to vacuum seal and marinate for 48 to assure skirt steak is tender.
4. Grill skirt steak over charcoal. Do not close lid to keep temperature high.
5. Serve with fresh homemade flour tortillas and your preferred condiments. I think they're perfect with just slice avocado and a squeeze of lime.

skin, marinade, orange, olive oil, tequila, garlic, chipotle chiles, cilantro, ground cumin, salt, black pepper, onion powder

Taken from www.epicurious.com/recipes/member/views/beef-fajitas-50061363 (may not work)