Charcoal-Grilled Skirt Steak Fajitas (CI)

• 1/2 cup juice from 4 limes
• 1/4 cup vegetable oil, plus more for cooking grate
• 3 medium garlic cloves, minced or pressed through garlic press (1 tablespoon)
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin, toasted
• 2 teaspoon light brown sugar
• 1 jalapeno chile, seeded and chopped fine
• 1 tablespoon minced fresh cilantro leaves
• 2 skirt steaks, each about 3/4 pound
• 2 large onions, cut into 1/2-inch slices
• 3 large bell peppers (1 red and 2 green) [although what I wound up using was some 3-pack that contained a red, yellow, and orange pepper]
• 12 (6-inch) flour tortillas

Juiced limes.

Marinate the steak in the lime juice, oil, garlic, soy sauce, cumin, brown sugar and chile for at least 30 minutes or up to 2 hours.

Veggies prepped.

Grilling the onions and peppers until charred and soft.

Grill the steak until seared but still pink in the middle.  The doneness of the meat was unfortunately variable.  Maybe I would have had more success if I wasn't grilling in the dark.

Heating up the tortillas.  While eating the leftovers, I just toasted these suckers in a pan on the stove.

The first time I made these was while living in Sunset Park in Brooklyn.  I think I was also reduced to grilling in the dark that day.  I remember the fajitas as being sheerly out of this world at the time, but I didn't have the same experience here.  I was disappointed that not more of the meat was medium rather than well done.

I think that the next day the fajitas tasted better though certainly not as awesome as that first time around.