CLASSIC FAJITAS

1 beef flank or skirt steak (1-1/2 pounds)
FOR THE MARINADE:
1 package (about 1.25 ounces) fajita seasoning mix
1/4 cup water
2 tablespoons fresh lime juice
FOR THE FAJITAS:
2 small onions, cut into 1/2-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas (6 to 7-inch diameter), warmed
Salt and pepper
Prepared guacamole (optional)

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

WHEN READY TO COOK:
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.

Wrap tortillas in heavy-duty foil and place on grid over medium, ash-covered coals. Grill 5 minutes or until warm, turning occasionally. Keep warm until ready to serve.

TO SERVE:
Carve flank steak lengthwise in half, then crosswise into thin slices. (Carve skirt steak diagonally across the grain into thin slices.) Cut bell peppers into 1/2-inch strips; coarsely chop onions.

Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

Servings: 6
Source: National Cattlemen's Beef Association