Best Beef Fajitas

This recipe is from Taste of Home Cooking for 2 from the summer 2006. I lost my copy moving back to the States so I'm posting for safe keeping. This is a simple and easy recipe and you pretty much have the ingredients on hand. Note: Prep time does not include marinating time. Also this recipe works well with an indoor grill and cooking the veggies in a fry pan or wok.

• Ready In: 35 mins
• Serves: 2
• Yields: 4 fajitas

Ingredients

• 1⁄4 cup canola oil
• 1⁄3 cup onion, chopped
• 2  tablespoons white wine vinegar
• 1  tablespoon lime juice
• 1  garlic clove, minced
• 1  teaspoon  hot pepper sauce
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

• FAJITAS

• 1  beef flank steak (1/2 pound)
• 1⁄2 medium red bell pepper, sliced
• 1⁄2 medium green bell pepper, sliced
• 1  medium onion, thinly sliced
• 4  flour tortillas, warmed (8 inches)
•  sour cream (optional)
•  guacamole (optional)
•  salsa (optional)
•  shredded cheddar cheese (optional)

Directions

1. In a small bowl, combine the first eight ingredients.
2. Pour 1/3 cup into a large resealable plastic bag; add beef.
3. Seal bag and turn to coat.
4. Pour remaining marinade into another large resealable plastic bag; add peppers and onion.
5. Seal bag and turn to coat.
6. Refrigerate beef and vegetables overnight.
7. Drain and discard marinade; set vegetables aside.
8. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9. Let stand for 10 minutes.
10. Meanwhile, place vegetables in a grill wok or basket.
11. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently.
12. Thinly slice steak across the grain; place on tortillas.
13. Top with vegetables; roll up.
14. Serve with sour cream, guacamole, salsa and cheese if desired.