Skirt Steak Fajitas With Lime And Black Pepper

• 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
• 2 1/2 tablespoons olive oil
• 2 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons salt
• 1/4 cup fresh lime juice
• 2 lbs skirt steaks, halved crosswise
• 2 1/2 teaspoons fresh coarse ground black pepper
• 2 avocados, peeled and sliced
• 1 large tomatoes, cut into wedges
• 18 flour tortillas
• 1 cup fresh cilantro leaves
• Accompaniment
• salsa or lime wedge

1. Prepare grill for cooking.
2. Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
3. While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
4. Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
5. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
6. While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
7. Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.

onions, olive oil, balsamic vinegar, salt, lime juice, skirt, fresh coarse ground black pepper, avocados, tomatoes, flour tortillas, fresh cilantro, accompaniment, salsa

Taken from www.food.com/recipe/skirt-steak-fajitas-with-lime-and-black-pepper-165450 (may not work)