Marinate the Meat

1. Gather the ingredients.

2. Trim the skirt steak. If necessary, cut into large crosswise pieces that will fit comfortably on a grill or in a ridged grill pan. Sprinkle 1 teaspoon salt on both sides of the steak pieces. Set aside.

3. In a small dish, mash the minced garlic with the remaining 1 teaspoon salt to create a paste.

4. In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, oil, Worcestershire sauce, cumin, and chili powder. Seal and shake to combine.

5. Place the steak, peppers, onion, and cilantro in the bag. Squeeze out the air, and turn to coat the meat and vegetables.

6. Refrigerate at least 2 hours, or a maximum of 4, allowing the marinade to penetrate the mixture.

Cook the Vegetables and Grill the Steak

1. Prepare a high (500 F to 600 F) gas or charcoal grill fire. Remove the skirt steak from the marinade and place it on a platter, shaking off the liquid and reserving the marinade with the vegetables.

2. Heat a large heavy-duty skillet over high heat to the smoking point. Drain the vegetables and cilantro. Pat them dry with paper towels. Sauté the vegetables until crisp-tender. Remove from the heat. Toss with salt to taste. Set aside.

3. Grill the skirt steak until medium-rare, about 2 minutes per side.

Assemble and Serve

1. Slice meat into thin strips against the grain.

2. Serve immediately with the warm tortillas, the seared vegetables, and any other toppings of your choice.

How to Serve Fajitas

• When serving fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla and fold it up taco or burrito-style. When serving, you can assemble in the kitchen or place all items on the table separately so each person can build their own to taste.

• Lemon wedges, hot sauce, tangy coleslaw, cheese (cotija, Colby, manchego, or queso fresco are best), corn kernels, or refried beans are also great additions to your fajita spread.

Can I make the fajitas on the stove?

If you do not have a gas or charcoal grill, you may use a cast-iron or heavy grill pan on the stovetop. After cooking your vegetables, keep the skillet very hot, add the meat, and sear it 2 to 3 minutes per side, until medium-rare.