Authentic tex-mex fajitas

2 lb Beef skirt steak
    1/2    Onion; halved, slice thin
      2 ts Ground cumin
      2 ts Powdered red chiles
      3    Jalapenos; (pickled) chopped
      2    Cl garlic; chopped
    1/4 c  Lime juice
      2 tb Jalapeno pickling liquid; *
      1 tb Corn oil
      1 tb soy sauce; (optional)
      1 ts Liquid smoke; (optional)
 
  This is the liquid used to pickle and flavor the
  jalapenos. It is basically white vinegar with added
  spices, and there is always ample liquid in the jar or
  can to use in this recipe, without leaving the
  remaining jalapenos dry.
  
   1. Place half of the onions in the bottom of a
  nonreactive dish. Mix the cumin, powdered red chiles,
  chopped jalapenos and garlic together in a small bowl,
  then rub on all sides of the meat. Put the skirt steak
  into the dish, on top of the onions. Pour the lime
  juice and the jalapeno liquid over all areas to coat.
  Sprinkle the remaining onions on top of the meat.
  Cover and refrigerate at least 1 hour, but preferably
  overnight, turning once.
  
   2. Preheat the grill or broiler until hot. Fajitas
  need to cook close to a very high heat source, in
  order to sear the outside but still leave the interior
  medium rare. Mix together the oil and, if you are
  using them, the soy sauce and liquid smoke. Brush or
  spoon the oil mixture onto the meat surfaces. Grill or
  broil about 2 to 3 minutes on each side, or until the
  outside is brown and slightly charred, and the inside
  is still slightly pink.
  
   3. Remove the meat to a cutting board. Let sit 5
  minutes before slicing. Cut the meat into thin strips
  that can be easily rolled into tortillas. Serve with
  warm, soft flour tortillas and fresh Pico de Gallo or
  Salsa Fresca.
  
  NOTES:
  
  Fajitas are pure Tex-Mex food. They originated along
  the Rio Grande River on the Texas-Mexico border and
  were eaten by cattle wranglers. The skirt steak is the
  traditional cut used and was reserved primarily for
  the chief cowboy. Other cuts of beef can be
  substituted, such as flank steak or sirloin, but the
  skirt is by far the most tender, flavorful and
  authentic.
  
  You might be wondering where the cast-iron griddle
  with the sizzling bell peppers and onions are in this
  recipe. While such a serving method may be dramatic,
  it is an affectation developed mainly by chain
  restaurants and is in no way a part of true Tex-Mex
  fajitas. You may go ahead and add it, but I am still
  partial to the clean, simple taste of hot grilled meat
  topped solely with fresh tomato salsa and blanketed in
  warm, soft tortillas. I do make two minor additions in
  my recipe when oven-broiling: I add soy sauce to help
  the thinly cut steaks brown quicker, and I use bottled
  "liquid smoke" to replicate the flavors created by the
  more desirable method of charcoal-grilling. Otherwise,
  this recipe is as authentic as it gets.
 
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