Randy's Winning Beef Fajitas

Here is the requested recipe. Although it says beef, I add chicken, shrimp ete with much success.

1/4 cup cooking oil
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup water
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice ( l lime)
1/2 teaspoon freshly ground pepper
1/4 teaspon garlic powder
Pico de Gallo
Gaucamole
2 cups mesquite chips or other wood chips for barabecuing
1 large onion, cross cut 1/4 inch slices
2 medium green peppers cut crosswise into 1/2 inch slices
1 medium red sweet pepper cut crosswise into 1/2 inch slices
12 flour tortillas, warmed
1 8oz carton dairy sour cream
lettuce

Requires covered grill

1. In a large, shallow container, combine cooking oil, vinegar, soy sauce, cater, lemon juice, lime juice, pepper and garlic powder. Add flank steak; turn once to coat. Cover; marinate in refrigerator 6-24 hours, turning once.

2. A few hours before serving prepare PicoDe Gallo and Gaucamole. Cover and chill.

3. Soak mesquite chips in water for 1 hour, drain. Sprinkle mesquite chips over medium-hot coals. Drain steak, reserving marinade. Place onion, green peppers, and red pepper in a foil pan. ( I use an iron skillet).

4. Grill steak and vegetables on a covered grill directly over medium-hot coals for 10 minutes. Turn steak and brush with reserved marinade. Cover grill continue cooking meat and vegetables for about 5-10 minutes more or till steak is medium to medium-well done and vegetables are just tender, turning vegetables occasionally. Slice meat diagonally across grain into 1/4 inch strips.

5. To assemble fajitas, fill each warm tortilla with some meat strips and a few onion and pepper slices. Spoon Pico DeGallo, Guacamole and sour cream over vegetables. Roll up fajitas and arrange on a lettuce-lined platter. Or serve meat, vegetables, and sauces in baskets and bowls for make your own. Yeild 6 servings