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1
Prepare marinade: I found an easy recipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the juice of one lime, 2 tablespoons olive oil, 1/2 teaspoon cumin, 2 garlic cloves (minced), 1/2 jalapeno pepper (seeded and minced), and 1/4 cup fresh cilantro.
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2
Marinade steak for at least one hour and as long as overnight.
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3
Slice white onion from the top, cutting it into eighths, giving you nice long pieces.
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4
Slice bell peppers likewise top to bottom, being sure to remove any seeds.
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5
Squeeze extra lime over the vegetable mixture, if desired, or omit this step.
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6
Mince one clove garlic and remaining half of jalapeno pepper.
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7
Coat 12-inch frying pan with oil, and heat oil with the minced jalapeno and garlic.
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8
When the frying pan is nice and hot, add the bell peppers and onion. Saute, stirring occasionally, until the onions begin to brown. You can apply extra heat toward the end to char some of the peppers (a cast-iron pan works great for this).
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9
While the vegetables are cooking, prepare the skirt steak. Slice across the grain (locate the muscle striations and cut the steak in the opposite direction), into short strips. In a separate pan (I like to use a grille pan), cook the steak until all sides are light brown. This should take only a few minutes. Do not overcook, or you will have tougher meat.
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10
When the vegetables are nearly ready, toss in the steak and cook together for another minute or two.
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11
Warm the tortillas and serve, traditionally with the fajita mixture and remaining ingredients at the table instead of prepared in advance. Use a tortilla warmer, if you have one.
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12
Add to the fajitas guacamole, salsa, and sour cream, if desired.
