2 LBS SKIRT STEAK
BELL PEPPERS
RED ONION
ORANGE
LIMES
AVOCADO OIL
AGAVE NECTAR
ANCHO CHILI POWDER
GROUND CUMIN
SMOKED PAPRIKA
GARLIC POWDER
DRIED OREGANO
KOSHER SALT & GROUND BLACK PEPPER
Add orange juice, lime juice, 2 tablespoons of avocado oil, agave nectar, ancho chili powder, ground cumin, smoked paprika, garlic powder, & dried oregano. Season with 2 teaspoons kosher salt & ground black pepper as desired. Whisk to combine well. Place the skirt steak in the marinade, tossing to coat the steak well. Set aside & prepare for grilling.
Preheat the grill for high direct heat grilling, 550-600 degrees F. Be sure to clean the grill grates with a wire brush prior to grilling. Next add bell peppers & onions to a mixing bowl & drizzle with 1 tablespoon avocado oil. Season with 1 teaspoon kosher salt & ground black pepper as desired. Toss to coat.
Place the marinated skirt steak on the grill grates, draining & discarding any excess marinade. Arrange the vegetables around the skirt steak. Close the lid & grill the steak for 2-4 minutes per side for preferred doneness - about 3 minutes yields a nice medium-rare. Grill the veggies for 3-4 minutes per side, until nicely charred. Transfer steak & veggies to a baking sheet.
Let the steak rest for 5 minutes before carving. Once cool enough to handle slice the grilled skirt steak against the grain into thin slices. We love serving these grilled skirt steak fajitas in tortillas with a little smashed avocado & salsa of choice. Use whatever toppings you love most!