For the fajita marinade:

(Make at least an hour ahead of time or up to 2 days ahead of meal time)

1. In a medium sauce pan add the tomatoes, garlic and jalapeno and cook over medium heat for 15 minutes, stirring often.
2. Add brown sugar, paprika and chili pepper (whole), along with juice of limes and 1/2 C water and cook over medium heat until reduced by half.
3. Remove from heat and allow to cool to at room temperature for 30 minutes.
4. In a zip lock bag add top sirloin steak and marinade and allow to set at least 30 minutes or up to overnight under refrigeration.

To prepare fajitas:

1. In a large sauté pan heat olive oil along with julienne onions and peppers and cook over medium high heat for 4-5 minutes or until vegetables are fork tender.
2. Remove from heat.
3. Remove top sirloin from bag while reserving marinade and place meat on grill and cook for 3-5 minutes on each side depending on thickness and desired final taste.
4. Before slicing allow to set for 10 minutes.
5. To serve, heat a cast iron skillet over flame or place in oven for 5 minutes. ( optional)
6. Cut steak into thin slices and place on a serving plate along with the peppers and onions. Top with remaining marinade.
7. If you want an authentic serving experience, slide fajita meat and vegetables onto hot skillet. Please do in ventilated area or outside as it will smoke temporarily.
8. Serve immediately with fresh tortillas and toppings of your choice.