4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2-3 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
3 assorted colored bell peppers, sliced thin
1 large red onion or sweet onion, sliced thin
1/4 cup fresh cilantro sprigs
1 bay leaf
1 teaspoon tabasco
Options: 1/4 cup tequila,1 beer, 1 teaspoon dried, crushed Mexican oregano, 1 teaspoon freshly ground black pepper, 1 minced jalapeno, 1 tbs Worcestershire sauce
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
When I make Fajitas, I usually do it on the grill. The meat I do not cut into strips until after it is cooked which prevents it from falling through the grill. The vegetables I slice up, put in a foil pouch, add a few tbs of water in it, then seal. I put the pouch on the grill and let it get warm enough for the water to turn to steam and cook the veggies. Be careful opening the pouch once cooked. The trapped steam will burn you if you aren't paying attention. I usually use a couple of forks to open the pouch so that my fingers are not close to it.
When it's all done, the meat is sliced into thin strips maybe a 1/4 inch wide and then put in a bowl. The cooked veggies are drained of any water and then put in a separate bowl. Lettuce is sliced and done the same way in another bowl. Tomatoes are diced fresh followed by it's own separate bowl. The idea here, is that each set of ingredients are separated into different containers.
When all done, warm flour tortillas by layering them in paper towels with just a touch of water on each towel. All you want here is damp, not wet. Warm in microwave. Put two on a plate, go by the separate containers to get what you wish on your tortilla. Normally you put a layer of lettuce, followed by the meat, followed by the veggies, and finish with sour cream dollop, salsa, or guacamole.