1 green pepper, sliced in thin strips
1 onion, sliced in rings
Sour cream
Salsa
Guacamole
Shredded Cheddar cheese
Diced tomatoes
Shredded lettuce
Flour tortilla shells

MARINADE:

1/4 c. olive oil
1/4 c. Worcestershire sauce
1/4 c. salsa
1 tbsp. lime juice
1 tbsp. liquid smoke
1 clove garlic, crushed

Mix well.

Marinade 1 1/2 pounds skirt steak or flank steak for at least 4 hours, preferably overnight. Cook steak on grill to desired doneness. Cut into small pieces. Saute green pepper and onion rings. Soften tortilla shells by putting them in a round covered casserole dish and microwave for 4 minutes, medium or place in oven at 300 degrees for 10 minutes (a lettuce leaf on top keeps them moist). Assemble fajitas by laying tortilla flat; add meat and favorite toppings, then fold up from bottom and fold in on both sides.