Steps

• 1

  Marinate the steak: In a blender, combine the cilantro, jalapeño, garlic, lime juice, olive oil, the 2 teaspoons salt, cumin, and ½ teaspoon black pepper and blend until pureed. Stream in a little additional olive oil if needed to loosen the marinade. Transfer the marinade to a bowl or resealable bag. Place the skirt steak in the marinade and turn it to coat. Cover or seal and let sit at room temperature for 20 minutes or refrigerate it in the marinade for up to 10 hours.

• 2

  Preheat 1 zone of the flat top to medium-high, 1 to medium, and 1 to medium-low for 8 to 10 minutes.

• 3

  Drizzle or squirt the oil over the cooktop then use a spatula to spread the oil in a thin layer. Place the skirt steak on the medium zone and the bell peppers, onion, and jalapeño on the medium-high zone. Season the vegetables with ½ teaspoon salt and ½ teaspoon pepper. Let the meat cook undisturbed until nicely browned on one side but stir and toss the vegetables as they cook. When the meat is browned, flip it over and continue to cook to desired doneness (125°F for medium rare), another 2 to 3 minutes at which point the vegetables should be tender and lightly browned. Meanwhile, place 4 of the tortillas on the medium-low zone and toast them for about 20 seconds on each to warm them. Transfer to a plate or platter (you can stack them) and repeat with the 4 remaining tortillas.

• 4

  Transfer the steak to a cutting board and the vegetables to a bowl or platter. Let the steak rest for a couple minutes before slicing.

• 5

  Slice the steak across the grain about ¼ inch thick and serve with the vegetables in the warm tortillas along with sour cream, lime wedges, guacamole, and additional cilantro, if you like. Enjoy!