Combine cumin, chili powder and Salt & Pepper blend.
2
Rub 2 Tbs. of spice mix on skirt steak and set aside in a large plastic zip lock bag for 10 minutes.
3
Whisk together garlic, ¼ cup cilantro, brown sugar, soy sauce, worcestershire sauce, lime juice, lime zest, and oil.
4
Add ½ cup of liquid to zip lock bag with skirt steak. Seal bag and massage steak to thoroughly coat in marinade. Place in the refrigerator for 2-24 hours.
5
Combine remaining dry spice mix and liquid together and set aside.
6
Heat 2 Tbs. of oil in a cast iron pan over medium high heat. Add onions and caramelize for 4-5 minutes.
7
Add bell peppers and cook for an additional 3 minutes until soft.
8
Add reserved marinade and stir until almost evaporated. Remove from heat, toss in chopped cilantro and place in a bowl.
9
Heat grill or large cast iron skillet over medium high heat.
10
Remove steak from the bag and pat dry with paper towels.
11
Place meat on grill and cook for 3-4 minutes on each side. If cooking in an iron skillet, add 1 Tbs. oil.
12
Remove steaks and let rest for 7 minutes.
13
Slice the steak against the grain, about 1/2 inch thick wide strips.
15
Heat tortillas on grill for 10-15 seconds on each side. Wrap in clean kitchen towel to keep warm.
