E's Fajitas

Marinade
1 orange, juiced
2 limes, juiced
5 tablespoons olive oil
3 garlic cloves, roughly chopped
1 1/2 chipotle chiles in adobo sauce, chopped
1 1/2 jalapenos, chopped
3 tablespoons roughly chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons mexican oregano
1/2 large sweet onion
1 tablespoon worceshire sauce

Fajitas
2 1/4 pounds skirt steak, trimmed of fat
Salt and pepper
2 red bell peppers, thinly sliced
1 large sweet onion, thinly sliced
Flour tortillas

In a bowl, combine the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate beef for 2 to 4 hurs.

Preheat grill.

Drain the marinade from the beef. Lightly oil the grill. Season beef with salt and freshly ground black pepper. Grill steak over medium high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.

Toss bell peppers and onions with lime juice and olive oil, and grill for 7 to 8 minutes.