Real Tex-Mex Fajitas
Source: Laura Wallace
(quantity recipe)

10 lbs. fajitas (flank or skirt steak)
4 lemons or limes plus rinds
1 can beer or wine
1 (6 oz) can pineapple juice
2 tbsp vinegar
2 tbsp tenderizer
2 sweet onions, sliced (not diced)
8 cloves garlic, minced
1 tsp lemon pepper
1 tsp cumin
1/2 tsp oregano
1 tsp black pepper

Mix all the ingredients of the marinade together, then trim the meat. Marinade the meat overnight (we put it in big ziplock bags) in the refrigerator. Cook over a hot fire on the grill til medium. Grill the onions too, if you like (fresh sliced bell peppers are also good). Have the buffet ready when you start grilling the meat: tortillas, diced tomatoes and onions, refried beans, guacamole, sour cream, grated cheese, pico de gallo, salsa, etc. While the meat is still hot off the grill, slice it into strips and serve.