GRILLED SKIRT
STEAK FAJITAS
NOTE: If skirt is unavailable, substitute with hanger or
sirloin flap (also sold as sirloin tip in New England—it’s
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
½ cup soy sauce
½ cup lime juice (from 6 to 8 limes)
½ cup canola oil
¼ 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 ½-
inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into
½-inch-wide strips