Pat the skirt steak dry using paper towels. Add salt and pepper to both sides patting it in. Set aside while you prepare the marinade.
Lightly toast the cumin seeds in a small frying pan, moving them around frequently.
In a medium bowl combine the cumin seeds and Mexican oregano, then add the agave nectar, Worcestershire, and hot sauces and stir to combine.
Add the adobe in small pieces, and work it into the other ingredients with the back of a spoon until you have a consistent paste.
Add the cola in batches using a whisk to incorporate it into the marinade. Finally, fold in the chopped cilantro and give it a final mix.
Marinated Skirt Steak Fajitas
Place the skirt steak into the zipper bag, then add the marinade making sure there is good contact with all the surfaces. Press all the air out before sealing, and lay on one side in the refrigerator. For best results, let marinate for 4-6 hours, flipping it over a couple of times.
Remove skirt steak from the refrigerator 30-45 minutes prior to filling to allow it to come to room temperature.
Preheat the grill to medium-high and cook each side of the skirt steak for approximately 10-12 minutes or until a meat thermometer reads 130°F. Remove from heat.
Grill the poblano peppers and onion for 3 to 5 minutes or until onions begin to caramelize and peppers develop grill marks.
Tacos
Allow the grilled skirt steak to rest for 5 minutes and then slice it against the grain. Slice the grilled peppers and onions into strips.
Over an open gas stovetop flame on medium/low heat the tortillas until lightly charred on the edges (approximately 10 seconds per side).
Place the sliced grilled skirt steak and sliced peppers and onion on a serving platter and serve with the warmed tortillas and your favorite taco toppings such as guacamole, pico de gallo, sour cream, shredded cheese, salsa, chopped fresh cilantro, and lime wedges.
Notes
1. A vacuum sealer can cut the marinade time down to an hour. Follow the directions of your equipment for best results, and then let marinate in the refrigerator.2. Do not skip the resting time. Resting allows the juices to redistribute and reabsorb into the meat. Cut too soon and all those juices will seep out resulting in drier slices of beef.2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the skirt steak, peppers, and corn tortillas and does not include anything served with the skirt steak such as guacamole, cheese, or sour cream. It does not include the nutrition for any substitutions. 3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.