Flank Steak In Fajita Marinade

• Marinade Ingredients
• 1/2 cup lime juice
• 1/2 cup vegetable oil
• 1/3 cup onion, chopped
• 1/4 cup cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon lime zest, freshly grated
• 1 teaspoon jalapeno pepper, finely chopped seeded
• 1/4 teaspoon ground pepper
• Fajitas Ingredients
• 1 1/2 lbs flank steaks or 1 1/2 lbs skirt steaks
• 1 tablespoon vegetable oil
• 1 medium green bell pepper, cut into 2x1/4-inch strips
• 1 medium onion, cut into 1/4-inch slices
• 12 (8 inch) flour tortillas, warmed
• sour cream, if desired
• guacamole, if desired

1. Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
2. Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
3. Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
4. To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

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Taken from www.food.com/recipe/flank-steak-in-fajita-marinade-369974 (may not work)