Combination of peppers - redyellow, orange, green and onion, sliced.
Olive oil
Salt
Instructions
Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper
Place meat in a large Ziploc baggie and pour marinade over the steak
Turning meat to coat thoroughly
Refrigerate for at least 2-3 hours or overnight
Preheat grill for medium-high heat
Place steaks on the grill, and discard the marinade
Grill meat for 5 minutes per side, or to desired doneness
Slice meat thinly going across the grain
While meat is grilling, saute onions and peppers in olive oil and salt until tender
Serve with meat on a tortilla
Add sour cream, guacamole and or salsa
Notes
The secret to a tender and flavorful steak fajitas is the marinade. Whether you use flank steak or skirt steak, both meats need a marinade to make it more tender. The ideal time to marinate a steak is 12-24 hours, minimum time is 2-4 hours. Don't skip the marinade.
Don't overcook your meat. Use a meat thermometer to check the temperature. Medium (140-150 degrees F) to medium rare (130-140 degree F) is the best for these fajitas.