Fajitas Korean-style

• 2 teaspoons green peppercorns, packed in water, drained
• 3 teaspoons black peppercorns
• 3 teaspoons white peppercorns
• 2 pounds skirt steak
• 8 Mexican bulb onions; or substitute large green onions
• Vegetable oil
• 8 flour tortillas
• Condiments: Pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon habanero hot sauce
• 1 tablespoon brown sugar
• 1 teaspoon dark sesame seed oil
• 2 cloves garlic, pressed

1. Place all the peppercorns in a clean towel, wrap the towel around them, and pound them with a hammer to coarsely crush.
2. Gently press the mixture into both sides of the skirt steak.
3. Combine all the ingredients for the marinade in a bowl and stir to mix.
4. Place the steak in a nonreactive dish or heavy, resealable plastic bag and pour the marinade over it.
5. Cover and marinate in the refrigerator overnight.
6. Heat the grill to hot, brush the onions with vegetable oil, and grill until soft.
7. Grill the steak over a hot fire until medium-rare, about 10 to 15 minutes.
8. Remove the steak from the grill and slice thinly against the grain.
9. Quickly heat each tortilla on the grill.
10. Serve the steak wrapped in a tortilla and topped with a grilled onion, with bowls of the condiments on the side.

green peppercorns, black peppercorns, white peppercorns, skirt steak, onions, vegetable oil, flour tortillas, condiments, worcestershire sauce, soy sauce, rice vinegar, hot sauce, brown sugar, oil, garlic

Taken from www.cookstr.com/recipes/fajitas-korean-style (may not work)