Steak Fajitas

• 2 Tablespoons Lime Juice
• 2 Tablespoons Olive Oil
• 2 Tablespoons Minced Garlic, From A Bottle
• 1/2 teaspoons Cumin
• 1/2 whole Jalapeno Pepper
• 1/4 cups Cilantro
• 2 pounds Skirt Steak
• 1/4 Each Red, Green And Orange Pepper
• 1 whole Large Yellow Onion
• 1 Tablespoon Vegetable Oil
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 pinch Ancho Chili Powder
• 8 whole Flour Tortillas, To Serve

1. For the marinade: In a freezer bag, add lime juice, olive oil, garlic, ground cumin, fresh jalapeno pepper cut in half lengthwise then seeded and finely chopped, and whole fresh cilantro including stems.
2. Put the steak in the freezer bag.
3. Place in the fridge for at least 4 hours.
4. To prepare the fajitas: Cook the skirt steak on an outside grill for 3-4 minutes per side on medium heat (depends on thickness).
5. Let the steak rest for 5 minutes.
6. While the steak is resting, place the peppers and onions in a skillet with oil on medium heat and cook for 5-6 minutes until just translucent.
7. You want to still have firmness.
8. I threw in a pinch of salt, pepper and ancho chili powder at the very end before serving.
9. Serve fajitas with tortillas and any desired toppings.
10. Marinade recipe adapted from Elise Bauer of Simply Recipes.

lime juice, olive oil, garlic, cumin, pepper, cilantro, skirt, red, onion, vegetable oil, salt, black pepper, ancho chili powder, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/steak-fajitas-3/ (may not work)