Mole-Marinated Grilled Skirt Steak Fajitas with Bell Peppers and Onions

In a medium bowl, whisk together the mole sauce, orange juice, lime juice, and minced garlic.

Place the skirt steak in a resealable bag or shallow dish. Pour the mole marinade over the steak, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor.

Preheat your grill to medium-high heat.

While the grill is heating, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, season with salt and pepper. Sauté until tender-crisp, about 8-10 minutes. Remove from skillet and set aside.

Remove the skirt steak from the marinade and discard the marinade.

Grill the skirt steak for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure the steak reaches your desired internal temperature (130-135°F for medium-rare).

Let the steak rest for 5-10 minutes before slicing it against the grain into thin strips.

Serve the sliced skirt steak fajitas with the sautéed bell peppers and onions, warm tortillas, and your favorite toppings.