GRILLED SKIRT STEAK FAJITAS NOTE: If skirt is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New Englandits different from sirloin steak) Flank steak can also be used For best flavor, grind your own chile powder from a mix of equal parts ancho and guajillo chiles SERVES 4 TO 6 ẵ cup soy sauce ẵ cup lime juice (from 6 to 8 limes) ẵ cup canola oil ẳ cup packed brown sugar 2 teaspoons ground cumin seed 2 teaspoons freshly ground black pepper 1 tablespoon chile powder (see the headnote) 3 medium cloves garlic, finely minced (about 1 tablespoon) 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces (see here for trimming instructions) 1 large red bell pepper, stemmed, seeded, and cut into ½inch-wide strips 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips 1 white or yellow onion, cut into ½-inch slices 12 to 16 fresh flour or corn tortillas, hot 1 recipe Pico de Gallo, for serving, if desired (recipe follows) Guacamole, sour cream, shredded cheese, and salsa, for serving, if desired Combine the soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chile powder, and garlic in a medium bowl and whisk to combine Transfer ½ cup of the marinade to a large bowl and set aside Place the steaks in a gallon-sized zipper-lock bag and add the remaining marinade Seal the bag, squeezing out as much air as possible Massage the bag until the meat is fully coated in marinade Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10 While the steak marinates, toss the peppers and onion in bowl with the reserved ½ cup marinade Refrigerate until ready to use When ready to cook, remove the steaks from the marinade, wipe off any excess, and transfer the steaks to a large plate Light one chimneyful of charcoal When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate Set a cooking grate in place, cover the grill, and allow it to preheat for 5 minutes Clean and oil the grilling grate Place a large cast-iron skillet over the cooler side of the grill Transfer the steaks to the hot side of the grill Cover ... to preheat for 5 minutes Clean and oil the grilling grate Place a large cast-iron skillet over the cooler side of the grill Transfer the steaks to the hot side of the grill Cover ... Light one chimneyful of charcoal When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate Set a cooking grate in place, cover the grill, and allow it... of the marinade to a large bowl and set aside Place the steaks in a gallon-sized zipper-lock bag and add the remaining marinade Seal the bag, squeezing out as much air as possible Massage the