Barley over the Border Fajitas

From the "Fifty From The Trail - The Best Cowboy Cooking From A Timeless Land" cookbook.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 2  lbs  steak
• 1⁄2 cup vinegar
• 1⁄3 cup olive oil
• 1⁄3 cup lemon juice
• 1  lime, juice of
• 1  teaspoon garlic powder
• 1  teaspoon chili powder
• 1  teaspoon onion powder
• 1  teaspoon salt
•  mesquite  chips
• 6  flour tortillas
• 1  large bell pepper
• 2  medium onions
• 9  ounces salsa
• 1  tablespoon olive oil

Directions

1. Slice steak into thin strips.
2. Place in gallon storage bag.
3. Mix vinegar, olive oil, lemon juice, lime juice, onion powder and salt in small bowl.
4. Pour over steak.
5. Refrigerate at least one hour, or overnight.
6. Soak mesquite chips and wooden skewers in water.
7. Cut onions into quarters and place on skewers.
8. Cut bell pepper into strips and put on skewers.
9. Preheat grill and add mesquite chips.
10. Remove steak from bag put on grill.
11. Spray or brush olive oil on onions and peppers and place on grill.
12. Turn onions and peppers frequently to prevent burning.
13. Remove steak when done (8 to 10 minutes per side).
14. Serve steak, onions, peppers and salsa on a tortilla.