GRILLED BEEF FAJITAS

5 pounds Western griller or shoulder London broil, 3/4 inch thick
4 teaspoons salt
2 1/4 teaspoons freshly ground black pepper
1 1/2 cups lime juice
3 tablespoons minced garlic
3/4 cup minced yellow onion
2 tablespoons olive oil
2 red bell peppers, seeded and cut into thin strips
2 green bell peppers, seeded and cut into thin strips
2 yellow bell peppers, seeded and cut into thin strips
1/2 red onion, sliced
16 corn or flour tortillas, 6 inches in diameter

TO MARINATE MEAT:
Trim meat to remove any visible fat. In medium bowl, combine salt, pepper, lime juice, garlic and minced onion. Transfer to baking dish. Add beef. Cover and refrigerate. Marinate for at least 2 hours and up to 24 hours.

TO PREPARE GRILL:
When ready to cook, preheat gas grill to high. If using charcoal grill, build fire and let it burn down until coals are glowing red with light coating of white ash. Spread coals evenly. Clean cooking grate.

TO GRILL MEAT:
Grill steaks for 7 to 8 minutes per side for medium done. Remove steaks from grill. Allow to cool for 5 minutes. Cut steaks into 1/4-inch-thick strips, being sure to cut across grain and on slight bias. Set aside.

TO COOK VEGETABLES:
In large saute pan, heat olive oil over medium heat. Saute peppers and onions for 5 to 7 minutes or until they just begin to soften. Add steak. Cook for 2 to 3 minutes or until just heated through.

TO WARM TORTILLAS:
Meanwhile, grill or toast tortillas for 20 seconds per side or until softened and warm.

TO SERVE:
Serve steak mixture with tortillas and variety of toppings, such as cheese, sour cream, guacamole or salsa.

Makes 8 servings
Adapted from source: Grilling by the Culinary Institute of America