Step 1

In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt.

Step 2

Pour ½ cup marinade in a large bowl or a gallon-size zip-loc bag; set aside.

Step 3

Transfer the cut steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bag or a pan large enough for it to lay flat) and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.

Step 4

When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.

Step 5

While the meat marinates, add the cut vegetables to the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.

Step 6

30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.

Step 7

Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.

Step 8

30 minutes before cooking, if using a charcoal grill, light the charcoal.

Step 9

Remove the meat and vegetables from the fridge.

Step 10

Use paper towels to wipe off the excess marinade from the meat.

Step 11

Use tongs to transfer the vegetables to the prepared baking sheet, shaking off excess marinade as you work.

Step 12

Transfer the vegetables to the oven when the meat is cooked and removed from the grill (or stovetop).

Step 13

Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.

Step 14

If using a charcoal grill: fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.

Step 15

Place the meat directly over the hot half of the grill and leave the lid open.

Step 16

Cook the steak, flipping often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 125-130°F on an instant-read meat thermometer.

Step 17

Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.

Step 18

Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 125-130°F on an instant-read thermometer.

Step 19

Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work.

Step 20

Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 125-130°F on an instant-read thermometer.

Step 21

Transfer the steaks to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.

Step 22

Drizzle with any leftover meat juices and lime juice.

Step 23

Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, Pico de Gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges.

Step 24

Enjoy!