1. 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.
2. 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.
3. While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
go to https://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html to see full recipe
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|Serving Size: 1 Serving (2331g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1061 (58%)|
|Amt Per Serving||% DV|
|Total Fat 117.9g||157 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 71.7g|
|Polyunsanturated Fat 33.6g|
|Cholesterol 0mg||0 %|
|Sodium 189.6mg||7 %|
|Potassium 10235mg||269 %|
|Total Carbohydrate 178g||52 %|
|Dietary Fiber 33.9g||136 %|
|Sugars, other 144.1g|
|Protein 53.6g||77 %|
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Calories per serving: 1815
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