Marinated Steak & Pepper Fajitas

• 1/2 cup tequila or reduced-sodium beef broth
• 1 teaspoon grated lime zest
• 1/2 cup lime juice
• 4 garlic cloves, sliced
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 4 poblano or sweet red peppers, halved and seeded
• 4 jalapeno peppers, halved and seeded
• 1 large sweet onion, cut crosswise into 3/4-inch-thick slices
• 1-1/2 pounds beef skirt steaks or flank steak
• 8 whole wheat tortillas (8 inches), warmed
• 1/2 cup shredded Mexican cheese blend

1. Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight.
2. Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 160u0b0), 4-6 minutes per side. Let steaks stand 5 minutes.
3. Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.

beef broth, lime zest, lime juice, garlic, chili powder, salt, pepper, sweet red peppers, peppers, sweet onion, beef skirt, tortillas

Taken from www.tasteofhome.com/recipes/marinated-steak-pepper-fajitas/ (may not work)