Grilled Steak Fajitas

1-2 lbs skirt steak, preferably organic and grass-fed
1 - 2 large red bell peppers, sliced into long strips
1 large yellow onion, sliced into vertical strips
shiitake or other mushrooms, sliced
2-3 jalapeno peppers, sliced
salt and pepper to taste
corn or flour tortillas
olive oil spray

MARINADE:
1 tsp chili powder
1 tsp salt
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp garlic powder or 2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 tsp ground chipotle or smoked cayenne pepper (optional)
2-4 tbsp fresh squeezed lime juice
2-4 tbsp olive oil

TOPPINGS:
traditional salsa
fresh cilantro, chopped
avocado
shredded cheddar cheese (optional)
peach habanero salsa (optional)
pickled jalapeno or hungarian hot wax peppers (optional)
sliced lime

These fajitas can be prepared on a grill or in a heavy pan on the stove top. The following directions are for grill preparation.

Prepare marinade in a bowl or zip-top bag and add steak. Allow to marinate at least an hour but up to 24 hours.

Preheat a gas or charcoal grill to it's highest temperature, at least 600 degrees. Place a grill basket on the grill to preheat it for vegetables.

Preheat oven to 350 degrees to warm tortillas. 

Slice vegetables, and toss with salt and pepper and a bit of olive oil.

Place tortillas on aluminum foil spraying each tortilla with a little oil to keep them from sticking to each other or to the foil. Fold foil into packet and place in warm over. After 10 minutes, turn oven off and leave packet in over until fajitas are ready to be assembled.

Remove steak from marinade and place on grill. Place vegetables in the grill basket.

Toss vegetables with tongs frequently. Sear steak for 1-3 minutes on each side, and remove from grill. You will return the steak to the grill, so it should be rare to medium-rare at this point.

Turn off all but one grill burner or adjust coals to create a location for the vegetable basket to receive only indirect heat while you slice the steak.

Allow steak to rest a few minutes, then slice across the grain into long thin strips retaining juices. Skirt steak will be tough if you don't cut across the grain. 

Return sliced steak and juices to the grill, adding them to the basket with vegetables. Toss to combine and only cook long enough to bring steak back to temperature.

Remove basket from grill and tortillas from oven, and begin fajita assembly.

Add grilled mixture to center of tortilla, and top with cheese, salsas, peppers, cilantro and a squeeze of lime juice. This is how I like my fajitas, but I usually set up a fajita bar and let everyone assemble their own.

For a keto-friendly version, use steamed collard leaves as a wrap in place of tortillas, or serve over chopped kale or spinach for a salad. Serve with avocado.

NOTE: If you don't have access to a grill or the weather isn't cooperating, you can prepare these on the stove top. I prefer a large cast iron pan, but any heavy pan or wok will do the trick. Slice the steak across the grain BEFORE you marinate and cook it. Pre-heat your pan until it starts to smoke. Remove steak from marinade, add a little oil and quickly sear the steak to rare. Remove steak to prevent over cooking and saute vegetables. You may need to add a little more oil. Scrape up any bits of steak of the pan bottom. Once the vegetables are nicely browned and starting to caramelize, return steak to pan and bring to temperature. Prepare as indicated above.