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" What&amp;#039;s the difference between a taco and a fajita? I&amp;#039;m not sure, but I know if I call it a fajita, the kids won&amp;#039;t want any, but if it&amp;#039;s a taco, that&amp;#039;s another matter entirely. I&amp;#039;m thoroughly enjoying the new grill, and grilling a skirt steak and some onions and peppers was so easy to do. (I do find it a bit annoying to run from the kitchen to the grill a million times, and now I understand why people install those wildly expensive outdoor kitchens around their grill. Any tips on cutting down on all the trips?)  I started marinating my skirt steak 2 hours before I was ready to cook it, but I think you could even put this in the marinade in the morning. First I mixed the marinade in a shallow container with a lid: 1/3 cup soy sauce, 1/4 cup lime juice, 1/3 cup olive oil, 1 crush garlic clove, 1 teaspoon cumin and 2 tablespoons brown sugar. I cut my skirt steak, which was almost 1 pound, into 3 pieces and put it in the marinade. Covered and refrigerated for 2 hours.  Next I preheated the grill by turning on all the burners to high and closing the lid. I cut 3 bell peppers into quarters, coring and throwing out the steam and seeds. I sliced a couple thick slices off a red onion, too, then brushed olive oil on the vegetables and sprinkled with salt. I took the vegetables out to the preheated grill, turned down 2 of the burners to medium-low, and set the peppers to grill over the lowered heat. I grilled them for 4 minutes, covered, then turned them over to grill some more. At that point I added the steak to the grill, over the burners that were still on high. I grilled the steak 3 minutes on each side, then removed from the grill. (My steak was probably medium-well, at about 145F internally.) When the vegetables were charred and softened, I removed them, too.   At this point Todd had rounded up the kids and the taco fixings and they were all waiting at the table for me, so I went ahead and cut up the steak and veggies, even though I knew I should let the steak rest for a few minutes first. I cut it lengthwise, against the grain. Todd and I assembled sliced steak, onion and peppers on warmed corn tortillas, and the kids devoured steak and tortillas on their own. The steak was so juicy and the flavors of the marinade pumped up the beef-y flavors of an already flavorful cut. Recommend.  I used a skirt steak, but flank steak is a good, easier-to-find substitute. Try one of these with either cut (although you may need to cut down on the cooking time for the thinner skirt steak).  8 Flavorful Flank Steak Dishes "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47621/grilled-steak-tacos-recipe/>