Dinner Tonight: Quick-Fix Fajitas Recipe

• Zest and juice of 1 orange
• Zest and juice of 2 limes
• 3 cloves garlic, minced
• 1 jalapeno, minced
• 1/2 bunch cilantro
• Pinch of salt and pepper
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon sauce
• 1 1/2 pounds skirt steak
• 1 onion, sliced thinly
• 2 bell peppers, assorted colors, thinly sliced
• 12 corn tortillas
• Canola oil spray
• Salt
• 2 limes, quartered

1. Whisk together all the ingredients for the marinade in a large bowl. Add the steak and toss until coated. Set aside for 40 minutes, or longer if you have the time.
2. Heat a grill, grill pan, or iron skillet over high heat. Remove the meat from the marinade and wipe off excess liquid. Spray the cooking surface with a little bit of oil. Set in the meat and cook for 1 to 2 minutes per side, depending on the thickness of the steak. It should be medium-rare but have a good sear on it. Remove the steak and let rest for a few minutes.
3. Spray the pan with a little more oil and then the vegetables. Add them in batches if they can't all fit in one layer. Cook for a minute or two per side, or until they have little blotches of black but are still crisp. Set aside.
4. Thinly slice the meat across the grain. Toss it into a bowl with the peppers. Serve with warmed corn tortillas, lime wedges, and salt to taste.

orange, limes, garlic, cilantro, salt, cumin, oregano, sauce, skirt steak, onion, bell peppers, corn tortillas, canola oil spray, salt

Taken from www.seriouseats.com/recipes/2008/12/quick-fix-fast-fajitas-recipe.html (may not work)