MARINADE

juice of 1 large lime
(3) tablespoons of vegetable oil
(4) cloves garlic, peeled, minced
(1½) teaspoons ground cumin
teaspoon chili powder

FAJITAS

(1) lb. La Fortaleza beef skirt steak or La Fortaleza beef tenderized flank steak
kosher salt & ground black pepper
(1) large yellow onion, peeled and cut into quarters
(3) bell peppers (choose different colors), stemmed, seeded, de-ribbed, cut into large pieces

DIRECTIONS

1. Combine marinade ingredients and coat the steak. Let it sit at room temperature for an hour or refrigerate overnight.
2. When ready to cook your steak, use paper towels to pat dry any excess marinade on the meat and season with salt and pepper on both sides.
3. Cook the steak on the grill or in a cast-iron pan for about 3 minutes on each side.
4. Allow the steak to rest, tented with foil, for 10 minutes.
5. Cook the vegetables until they have charred spots and are softened, approximately 5-6 minutes total.
6. Thinly slice the steak across the grain and cut the vegetables into desired slices.