Preparation:

Season skirt steak with salt and pepper. Grill on high heat for 6 minutes – turn steak over once halfway through cooking. 

While steak is grilling, remove stem, core, seeds, and ribs of red peppers. Cut peppers into strips. Remove skin from onion and slice onion into pieces approximately ¼-inch wide.

When steak is finished cooking, let rest while preparing the other components. In a sauté pan on medium-high heat, place oil, peppers, and onion. Season with salt and pepper and cook for 12 minutes. Reduce heat to low and add fajita sauce. Stir vegetables into sauce.

Slice skirt steak across the grain into strips and place in pan with vegetable mixture. Cook for 2 minutes.
Serve by placing equal amount of fajita mixture in the center of each soft tortilla. Fold in three sides and eat.