Grilled Fajitas

2 to 2-1/2 lb skirt steak

salt and pepper

2 Tbsp ground ginger

8 cloves garlic, minced or mashed into a paste

2 limes, halved

2-3 Tbsp hot chili oil

10-12 tortillas

1. Place the steak in a large, shallow glass casserole. Generously salt and pepper; sprinkle with 1 Tbsp ginger; spread half of the garlic over the meat; squeeze one lime over the meat; drizzle with 1-1/2 Tbsp of chili oil. Flip the steak over the repeat on the other side.

2. Cover with plastic wrap and refrigerate for at least 2 hours.

3. Grill over low to moderate heat for 6-7 minutes on each side.

4. Slice the meat across the grain into strips. Put in warmed tortilla with guacamole and/or beans.