Fajitas With Pico De Gallo

• 1 garlic bulb
• 1 large yellow bell pepper, cut into strips
• 1 large red bell pepper, cut into strips
• 1 large green bell pepper, cut into strips
• 2 large onions, sliced
• 1 cup lime juice
• 1 tablespoon pepper
• 2 (1 1/2-pound) flank steaks
• 16 (8-inch) flour tortillas
• Sour cream
• Garnish: fresh cilantro sprigs

1. Separate garlic bulb into cloves; peel and crush cloves.
2. Combine garlic and next 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 4 hours, turning occasionally.
3. Remove steak and vegetables from marinade; discard marinade.
4. Coat vegetables with vegetable cooking spray. Place in a grill basket.
5. Grill steak and vegetables, covered with grill lid, over high heat (400u0b0 to 500u0b0) about 4 minutes on each side or until steak reaches the desired degree of doneness and vegetables are tender.
6. Cut steak diagonally across the grain into very thin slices. Serve steak, bell peppers, and onion with tortillas, Pico de Gallo, sour cream, and Baine's Guac. Garnish, if desired.

garlic, yellow bell pepper, red bell pepper, green bell pepper, onions, lime juice, pepper, flank steaks, flour tortillas, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/fajitas-with-pico-de-gallo (may not work)