Ingredients:
2 lb flank or skirt steak
1 onion, thinly sliced
3 cubanelle peppers, sliced
freshly made pico de gallo
tortillas

marinade:
6 cloves garlic, minced
2 serrano peppers, diced
1/3 cup tequila
1/3 cup lime juice
3 tablespoons fresh oregano
1 tablespoon Worchestershire sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon chipolte
1/8 teaspoon cumin

Directions:
Place the steak in a marinating container or resealable bag. Add the marinade ingredients. Marinate for 48 hrs.

Prep your grill. Spray with grill spray or oil the grate and a grill wok. Add the onions and peppers to the grill rack. Place the steak on the rack, discard the marinade. Grill, until the onions and peppers are soft and the steak is medium-rare, tossing and turning occasionally. Remove to a plate and cover with foil or 2 minutes. Slice thinly. Serve with pico de gallo, tortillas and the peppers and onions.

My thoughts:

I hadn’t had fajitas much before I met my husband but had gone to college in Texas where they are much more common. I think they are a fun alternative to tacos and love having an excuse to make fresh, homemade pico de gallo. They are especially easy to make on the grill because you can make the whole thing at once, even warming the tortillas if you want to. I have this tortilla warmer that keeps them warm while I grill everything else.