3 cloves garlic, minced
1/2 cup vegetable oil
1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest
1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest
1/4 cup roughly chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh jalapeno (from about 1 pepper)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
2 pounds skirt steak, trimmed of all visible fat and gristle
2 portobello mushrooms, sliced into 1/2-inch strips
1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips
1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
Nonstick cooking spray
Vegetable oil, for sautéing
- For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
- For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
- Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
- Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
- Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
- For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.