Sizzling Tex-Mex Fajitas

• 13 cup beef broth
• 14 cup lime juice
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 14 ounces Lipton Recipe Secrets savory herb with garlic soup mix, 1 envelope, divided
• 1 teaspoon Dijon mustard
• 12 teaspoon pepper
• 12 teaspoon cayenne pepper
• 12 teaspoon liquid smoke (optional)
• 2 lbs skirt steaks, cut into 4 to 6-inch portions
• 2 large onions, sliced
• 1 medium green pepper, sliced
• 1 medium yellow sweet pepper, sliced
• 12 inches flour tortillas

1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and Liquid Smoke if desired.
2. Add the steaks; seal bag and turn to coat.
3. Refrigerate for 8 hours or overnight.
4. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix.
5. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 inches square).
6. Fold foil around vegetables and seal tightly.
7. Drain beef and discard marinade.
8. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170) and vegetables are tender, turning steaks once.
9. Open foil packets carefully to allow steam to escape.
10. Thinly slice steaks; place beef and vegetables on tortillas.
11. Serve with salsa, cheese, guacamole and sour cream if desired.
12. Time does not include marinating time.

beef broth, lime juice, olive oil, garlic, worcestershire sauce, salt, recipe secrets savory, mustard, pepper, cayenne pepper, liquid smoke, skirt, onions, green pepper, yellow sweet pepper, flour tortillas

Taken from www.food.com/recipe/sizzling-tex-mex-fajitas-459876 (may not work)