Skirt Steak Fajitas

Marinate the meat ahead of time. Put the steak in a glass dish. Prep the garlic and cilantro and rub it all over the meat. Then sprinkle it with salt, squeeze one lime to cover both sides of the meat with the juice and then drizzle olive oil over it. Cover and refrigerate for at least 1 hour.

Heat 3 tablespoons of olive oil in a skillet over medium heat. Add sliced onions and peppers. Cover the skillet and allow to soften and caramelize a bit, about 10-15 minutes. I added about 1/2 cup of water to the pan, just to help steam and soften the peppers faster. When you see they are almost done, season with salt, pepper and a tiny pinch of cumin. Remove from heat and set aside.

Preheat a grill pan, allow it to get nice and hot before you throw the steak on. Cook for about 3 minutes on each side for medium-rare or until cooked to your liking. Immediately remove from heat and wrap steak in aluminum. Allow it to rest for 5-7 minutes before slicing (against the grain).

As a last minute addition, I threw slices of avocado on the grill pan to heat them.

Warm your flour tortillas using your preferred method and fill them with the meat and veggie mixture. Garnish with cilantro. Enjoy.