Sizzling Tex-Mex Fajitas

• 1/3 cup beef broth
• 1/4 cup lime juice
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 envelope savory herb with garlic soup mix, divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon liquid smoke, optional
• 2 pounds beef skirt steak, cut into 4- to 6-inch portions
• 2 large onions, sliced
• 1 medium green pepper, sliced
• 1 medium sweet yellow pepper, sliced
• 12 flour tortillas (8 inches)
• Salsa, shredded cheese, guacamole and sour cream, optional

1. In a shallow dish, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks and turn to coat. Cover; refrigerate for 8 hours or overnight.
2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0) and vegetables are tender, turning steaks once.
4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired.

beef broth, lime juice, olive oil, garlic, worcestershire sauce, salt, garlic soup mix, mustard, pepper, cayenne pepper, liquid smoke, beef skirt steak, onions, green pepper, sweet yellow pepper, flour tortillas, salsa

Taken from www.tasteofhome.com/recipes/sizzling-tex-mex-fajitas/ (may not work)