Margarita Fajitas

2 lbs. beef skirt steak
juice of 3 small limes
3 large garlic cloves
1/4 cup Worcestershire sauce
2 Tbsp. tequila
2 large poblano peppers, seeded and halved
1 large red bell pepper, seeded and halved
1 large yellow bell pepper, seeded and halved
2 medium white onions, cut into wedges
12 flour tortillas

Combine lime juice, garlic, Worcestershire sauce, and tequila. Add sliced peppers, onion, and skirt steak. Marinate in refrigerator 6 hours or overnight.

Wrap tortillas in foil and place on outer edge of grill to warm, turning once.

Place marinated steaks, peppers and onions on grill 4-6 inches over medium-hot coals. Cook for 10-12 minutes uncovered or 8 minutes with grill covered turning once.

Remove steak from grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch thick strips. Cut the peppers into strips.

Arrange carved steak, peppers and onion on a platter. Serve with warm tortillas.

Servings: 6-8
Source: Texas Beef Council