| 1/2 c. (120ml) soy sauce |
| 1/2 c. (120ml) lime juice, from 6 to 8 limes |
| 1/2 c. (120ml) canola oil |
| 1/4 c. (55g) packed brown sugar |
| 2 t. ground cumin seed |
| 2 t. freshly ground black pepper |
| 1 T chili powder |
| 3 medium cloves garlic, finely minced (about 1 tablespoon) |
| 2 lb. (900g) trimmed skirt steak |
| 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips |
| 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips |
| 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips |
| 1 white or yellow onion, cut into 1/2-inch slices |
| 12 to 16 fresh flour or corn tortillas, hot |
Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
Serves 4 to 6.