Grilled Skirt Steak Fajitas

Instructions

• Mix all the ingredients for the marinade together in a shallow dish.
• Trim the skirt steak of any chunks of fat, and cut them into manageable pieces, about 6 inches long.
• Add the steak to the marinade and refrigerate, covered, for at least 1 hour or as long as 8 hours (see recipe tip).
• Toss the onion and bell peppers in the oil, salt, and pepper.
• When ready to cook, prepare the grill for 2-Zone Grilling, with the sear zone activated, and the remaining burners on low. Preheat for at least 15 minutes and brush the grill grates clean.
  When ready to cook, prepare the grill for Direct Medium-High Heat cooking, 450°–500°F. Preheat for at least 15 minutes and brush the grill grates clean.
  When ready to cook, set the grill to 475°F. Preheat for at least 15 minutes and brush the grill grates clean.
• Remove the steak from the marinade and wipe off any excess.
  Add the vegetables to the grill and cook, with the lid closed, for 5 minutes. Flip the vegetables and continue cooking until well-charred and softened, about 5 minutes longer.
  Add the vegetables to the grill and cook, with the lid closed, for 5 minutes. Flip the vegetables and continue cooking until well-charred and softened, about 5 minutes longer.
• Add the vegetables to the grill above the lower-heat burners and cook, with the lid closed, for 5 minutes. Flip the vegetables and add the steak to the Sear Zone.
  Transfer the vegetables to a dish and cover with aluminum foil to keep warm.
  Add the vegetables to the grill above the lower-heat burners and cook, with the lid closed, for 5 minutes. Flip the vegetables and add the steak to the Sear Zone.
• Cook the steak for 2 minutes a side for medium-rare, and the vegetables until softened and slightly charred, about 5 minutes on the second side.
  Adjust the vents of the grill so that they’re fully open, and let it get as hot as possible, about 600°F. Remove the steak from the marinade and wipe off any excess marinade.
  Adjust the temperature of the grill to 600°F. Remove the steak from the marinade and wipe off any excess.
• Transfer the steak and vegetables to a cutting board and rest for 5 minutes.
  Add the steak and cook, with the lid closed, for 2 minutes a side for medium-rare. Transfer the steak to a cutting board and rest for 5 minutes.
  Add the steak and cook, with the lid closed, for 2 minutes a side for medium-rare. Transfer the steak to a cutting board and rest for 5 minutes.
• While the steak rests, add the tortillas to the grill and cook until soft and pliable, turning constantly, for about 2 minutes.
• To serve, first cut the steak into 3"–4" wide pieces. Rotate each piece so that your knife is perpendicular to the direction of the muscle fibers of the steak (also called the “grain” of the steak). Slice the steak into thin slices and transfer to a platter.
• Place the grilled vegetables on the cutting board and cut into thin slices. Place the vegetables on the platter with the steak and serve with the tortillas, cilantro, salsa, sour cream, and any other toppings you’d like.