Skirt Steak Fajitas

My sister Susan Rogol makes the best skirt steak fajitas. Don’t be tempted to add to the simple marinade . . . as she says, “Why mess with success?!”

For the Skirt Steak:

1/4 cup freshly squeezed lime juice

1/4 cup soy sauce

2 tablespoons olive oil

2 tablespoons crushed red pepper flakes

2 pounds skirt steak, trimmed

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

For the Fajitas:

1 tablespoon vegetable oil

1/2 cup thinly sliced red onions (1 small onion)

1/2 cup thinly sliced red bell peppers (1 small pepper)

1/2 cup thinly sliced yellow bell peppers (1 small pepper)

8 flour tortillas, warmed

1 cup guacamole (optional garnish)

1 cup pico de gallo (optional garnish)

1 cup shredded Monterey Jack cheese (optional garnish)

To make the Skirt Steak: In a shallow nonreactive dish just large enough to hold the meat in a single layer, stir together the lime juice, soy sauce, olive oil, and red pepper flakes. Place the steak in the marinade and gently toss until well coated. Marinate at room temperature for 30 minutes, but not more than 1 hour.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the steak from the marinade and shake off the excess. Discard the marinade. Season with the salt and pepper to taste.

Place the steak on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 4 to 5 minutes per side for medium-rare or 5 to 6 minutes per side for medium. Remove the steak from the heat and set aside to rest for 5 minutes.

To make the Fajitas: In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onions, red bell peppers, and yellow bell peppers. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the steak across the grain. Arrange the steak and vegetables on a platter. Serve with the warmed tortillas and the guacamole, pico de gallo, and Monterey Jack cheese. Allow diners to make their own fajitas by putting their favorite ingredients in the tortillas.

Serves 6.

Cooking Tip: Skirt steak is a long, flat cut that is prized for flavor but is tougher than many other steak cuts. Just like flank steak (which is a perfect substitute), it becomes tender when marinated and sliced across the grain.

Marinate: 30 minutes, but not more than 1 hour.