Chili Lime Skirt Steak Fajitas

Combine all marinade ingredients (lime juice, olive oil, chipotle pepper, cilantro, lime zest and garlic) in an immersion blender or food processor. 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.

Preheat your grill for medium direct heat, about 350-400ºF. Using a cast iron skillet, put the skillet on the grill and add the 2 Tablespoons of olive oil. Once the oil gets hot, add the onion and peppers and saute until softened.

Grill the whole skirt steaks on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook the meat, as this is a thin cut of meat. Keep in mind that the meat will continue to cook after it’s taken off the grill. Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.

While the meat is resting, grill the tomato, jalapeno, avocado and limes until they develop nice char marks. This is going to add even more smoky flavor to your fajitas! Take the veggies off the grill and throw the tortillas on for 10 seconds each side, just long enough to get them warm.

Slice the meat against the grain for your fajitas. 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.

This recipe will trump any restaurant fajitas you’ve ever had!