4 1/2 c. fresh lime juice
4 1/2 c. soy sauce
4 1/2 c. Worcestershire sauce
9 lbs. beef skirt steaks, fat trimmed, cut in half crosswise
5 green bell peppers, quartered
5 red bell peppers quartered
4 1/2 onions, cut into 1/2 inch thick rounds
12 warm flour tortillas

Place lime juice large bowl. Gradually whisk in soy and Worcestershire sauces. Transfer to large roasting pan. Add steaks, bell peppers and onions and turn to coat. Cover tightly. Refrigerate 2 hours, turning steaks occasionally.

Prepare barbeque (medium-high heat) drain steaks, bell peppers and onions. Place on grill. Cook until steaks are medium-rare and bell peppers and onions are tender and lightly charred, turning bell peppers and onions occasionally, about 10 minutes.

Transfer steaks, bell peppers and onions to cutting board. Cut steaks diagonally across grain into thin slices. Cut bell peppers into strips. Halve onions to separate rings. Round steaks, bell peppers and onions on platter. Serve warm flour tortillas.