Skirt Steak Fajitas

Combine cumin, chili powder and Salt & Pepper blend.

Rub 2 Tbs. of spice mix on skirt steak and set aside in a large plastic zip lock bag for 10 minutes.

Whisk together garlic, ¼ cup cilantro, brown sugar, soy sauce, worcestershire sauce, lime juice, lime zest, and oil.

Add ½ cup of liquid to zip lock bag with skirt steak. Seal bag and massage steak to thoroughly coat in marinade. Place in the refrigerator for 2-24 hours.

Combine remaining dry spice mix and liquid together and set aside.

Heat 2 Tbs. of oil in a cast iron pan over medium high heat. Add onions and caramelize for 4-5 minutes.

Add bell peppers and cook for an additional 3 minutes until soft.

Add reserved marinade and stir until almost evaporated. Remove from heat, toss in chopped cilantro and place in a bowl.

Heat grill or large cast iron skillet over medium high heat.

Remove steak from the bag and pat dry with paper towels.

Place meat on grill and cook for 3-4 minutes on each side. If cooking in an iron skillet, add 1 Tbs. oil.

Remove steaks and let rest for 7 minutes.

Slice the steak against the grain, about 1/2 inch thick wide strips.

Heat tortillas on grill for 10-15 seconds on each side. Wrap in clean kitchen towel to keep warm.