Fajita Chimichangas

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Marinade:

1/4 cup fresh lemon juice

3 tablespoons fresh lime juice 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

2 teaspoons chili powder 

2 teaspoons kosher salt 

4 cloves garlic, crushed 

1 pound skirt steak, cut into 1-inch-thick slices 

1 red and 1 green bell pepper, seeded and ribbed, cut into strips 

1/2 yellow onion, cut into 1/2-inch slices 

Neutral cooking oil, for cooking 

Kosher salt and freshly ground black pepper 

Salsa:

1 1/2 pounds tomatillos, husks removed and washed

3 jalapeno peppers 

2 cloves garlic

1/2 cup loosely packed fresh cilantro leaves 

1 teaspoon kosher salt 

Tortillas:

1/4 cup all-purpose flour

Six 10-inch flour tortillas 

Neutral cooking oil, for frying 

Mexican crema or sour cream, for garnish 

Cilantro leaves, for garnish