In a bowl, whisk together the juice of one Lime, 2 minced cloves of Garlic, 2 tablespoons of Vegetable Oil, 1 tablespoon Ancho Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Dried Mexican Oregano, 1 teaspoon Salt and 1/2 teaspoon Black Pepper.
Place the Skirt Steak in a shallow dish or zip-top bag and pour the marinade over it, massaging to coat. Refrigerate for at least 30 minutes or up to 2 hours.
While the steak marinates, thinly slice one White Onion and the Red Bell Pepper, Green Bell Pepper and Yellow Bell Pepper. Toss the vegetables with a drizzle of Vegetable Oil and a pinch of Salt.
Heat a large cast-iron skillet or grill over high heat. Sear the marinated steak 3–5 minutes per side for medium-rare (longer if you prefer more done). Transfer to a cutting board and let rest 5–10 minutes.
In the same hot skillet, add the prepared peppers and onions and cook, stirring occasionally, until they’re softened and slightly charred, about 6–8 minutes. Remove from heat and keep warm.
Make a quick pico: dice one Tomato, finely chop the remaining White Onion, one Jalapeño (seeded if you want less heat) and a handful of Cilantro. Toss with a squeeze of Lime and a pinch of Salt.
For the avocado sauce, mash one Avocado with a splash of Lime, chopped Cilantro, a little minced Jalapeño if you like heat, and a pinch of Salt until smooth or slightly chunky to your taste.
Warm Flour Tortillas in a dry skillet or wrapped in foil in a low oven until pliable. Thinly slice the rested steak against the grain and return briefly to the pan with the vegetables to reheat if desired.
Assemble the fajitas by filling each warm Flour Tortilla with slices of steak, peppers and onions, a spoonful of pico and a dollop of avocado sauce. Serve with a Lime Wedge on the side for squeezing over the top.
