Categories: Mexican

Ingredients

• 1/4 cup olive oil, plus more as needed
• 3 tablespoons roughly chopped fresh cilantro
• 1 teaspoon ground cumin
• 3 chipotle chiles in adobo
• 2 cloves garlic, roughly chopped
• Juice of 2 limes, plus more as needed
• Juice of 1 orange
• Salt and freshly ground black pepper
• 2 1/4 pounds skirt steak, trimmed
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 12 flour tortillas

Directions

1. Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.

2. Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).

3. Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.

4. Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.

5. Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.

6. Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.

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