Southwestern Lime Marinaded Steak And Pepper Fajitas

1/2 cup fresh lime juice
1/2 Tbsp lime zest
2 minced garlic cloves
1 Tbsp balsamic vinegar
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1 pound skirt steak
2 tsp cooking oil
1 thinly sliced red bell pepper
1 thinly sliced green bell pepper
1 thinly sliced onion
1 jalapeno pepper, chopped (optional)
6 medium size tortillas
salsa and sour cream or yogurt to serve

In a small bowl, whisk together the lime juice, lime zest, garlic, vinegar, salt, black pepper, and cumin, then pour into a large ziploc bag.

Put the skirt steak on a cutting board and slice thinly, against the grain, and add to the ziploc bag with the marinade, turning the bag to distribute the marinade around the meat. Put in refrigerator for 1 hour, turning several times during this time.

Remove meat from refrigerator and drain through a colander or sieve; discard marinade.  Add oil to a large skillet or wok and bring up to medium-high heat, then add the drained steak/veggies and cook quickly, stirring, until the meat is medium rare and the veggies are tender-crisp; remove from heat.

Heat the tortillas in a hot skillet, browning both sides a bit. Remove each hot tortilla to a plate, then spoon meat/veggie on and add salsa and sour cream or other toppings if desired.  Fold the tortilla over and serve hot. Serves 6.