½ cup soy sauce
½ cup lime juice from 6 to 8 limes
½ cup canola oil (I used vegetable oil)
½ teaspoon liquid smoke
¼ cup packed brown sugar
2 teaspoons cumin
2 teaspoons freshly ground black pepper
1 tablespoon chili powder
3 medium cloves garlic, finely minced (about 1 tablespoon)
2 pounds trimmed skirt steak (about 1 whole steak),
1 large red bell pepper, sliced for fajitas
1 large yellow bell pepper, sliced for fajitas
1 large green bell pepper, sliced for fajitas
1 white or yellow onion, sliced for fajitas
Fresh flour or corn tortillas, hot
Guacamole, pico de gallo, sour cream, shredded cheese, and salsa, for serving, if desired
Combine soy sauce, lime juice, oil, liquid smoke, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steak in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until 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 steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
When ready, light one side of your grill…medium/high to high heat. Place cast iron skillet unlit side. When grill is ready place steak on the heated side and turn every couple of minutes until a nice char develops on both sides.
Remove cooked steak, place on plate and cover with foil.
Slide the cast iron to the heated side of the grill and add the marinated vegetables. Stir and cook for about 10 minutes, until vegetables are softened and charred in spots.
Thinly slice meat against the grain, warm tortillas and make your fajitas