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1
Combine all marinade ingredients (lime juice, olive oil, chipotle pepper, cilantro, lime zest and garlic) in an immersion blender or food processor.
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2
Put it into a Ziploc bag or resealable container, along with the steak and marinate your skirt steak for at least 1 hour and up to 5 hours.
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3
Preheat your grill for medium direct heat, about 350-400 degrees F. Using a cast iron skillet, put the skillet on the grill and add the 2 Tablespoons of olive oil.
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4
Once the oil gets hot, add the onion and peppers and saute until softened.
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5
Grill the whole skirt steaks on direct heat for 4 minutes per side, or until they begin to lightly develop char marks.
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6
Be careful not to overcook the meat, as this is a thin cut of meat.
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7
Keep in mind that the meat will continue to cook after its taken off the grill.
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8
Tent the meat in foil for 5 minutes after it is taken off the grill.
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9
Once the onions are translucent, the veggies are ready to be taken off the grill.
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10
While the meat is resting, grill the tomato, jalapeno, avocado and limes until they develop nice char marks.
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11
This is going to add even more smoky flavor to your fajitas!
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12
Take the veggies off the grill and throw the tortillas on for 10 seconds each side, just long enough to get them warm.
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13
Slice the meat against the grain for your fajitas.
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14
Serve with your sauteed peppers and onions, sliced fire roasted tomatoes, avocado slices with lime, fresh cilantro, crumbled queso fresco, chopped cilantro, sliced jalapeno and sour cream.
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15
This recipe will trump any restaurant fajitas youve ever had!
