Steak Fajitas

For the marinade:
In a freezer bag, add lime juice, olive oil, garlic, ground cumin, fresh jalapeño pepper cut in half lengthwise then seeded and finely chopped, and whole fresh cilantro including stems.

Put the steak in the freezer bag. Place in the fridge for at least 4 hours.

To prepare the fajitas:
Cook the skirt steak on an outside grill for 3-4 minutes per side on medium heat (depends on thickness). Let the steak rest for 5 minutes.

While the steak is resting, place the peppers and onions in a skillet with oil on medium heat and cook for 5-6 minutes until just translucent. You want to still have firmness. I threw in a pinch of salt, pepper and ancho chili powder at the very end before serving.

Serve fajitas with tortillas and any desired toppings.

Marinade recipe adapted from Elise Bauer of Simply Recipes.