Grilled Steak Fajitas

Ingredients:

• 1/4 cup olive oil + more as needed
• 3 tbsp coarsely chopped fresh cilantro
• 1 tsp ground cumin
• 3 chipotle peppers in adobo sauce
• 2 cloves garlic, coarsely chopped
• Juice of 2 limes + as needed
• Juice of 1 orange
• 1 skirt steak weighing 1 kg, trimmed of fat
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 12 wheat tortillas

Preparation:

1. Combine olive oil, cilantro, cumin, chipotle pepper, garlic, lime juice, orange juice, and 1 teaspoon salt in a measuring cup or bowl. Puree with an immersion blender until smooth. Transfer the marinade to a zip-lock plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2-4 hours.
2. Heat a grill pan over medium heat (or preheat an outdoor grill).
3. Drain the marinade from the steak and season generously with salt and pepper. Lightly oil a grill pan. Grill the steak for 4 minutes per side for medium-rare. Depending on the size of your pan, you may need to cook in batches. Transfer to a cutting board and let the meat rest.
4. Toss the bell pepper and onion with a little olive oil and lime juice. Grill the vegetables until tender, 7-8 minutes.
5. Turn all available burners to medium-low heat. Place a tortilla on each burner and cook for 30 seconds to 1 minute. Flip and cook the other side. Wrap the tortillas in a clean kitchen towel to keep them warm while you cook the remaining tortillas.
6. Thinly slice the steak diagonally across the grain. Serve with warm tortillas and grilled vegetables.