Fool-proof fajitas you can cook right under
your oven's broiler in less than 20 minutes.
And tell Dad not to bother with the grill on "his day".
No matter when you make these, take the time to
marinate the steak overnight. It helps this cut of
steak, as it is not the most tender of cuts.

1 to 2 pounds fresh Master Choice beef skirt steak
1 1/2 cups freshly sqeezed lime juice
(about 9 of 'em; Super Fresh sells 'em 3 for 99)
1 cup America's Choice vegetable oil
1 tablespoon minced garlic (store-bought 3 oz jar)
1 tablespoon cayenne pepper
3 large onions
2 large red bell peppers
2 large green bell peppers
1/4 cup vegetable or oil
salt & pepper

In a large glass bowl, cover the whole skirt steak
with the lime juice, oil and seasonings.  Cover
with plastic wrap and refrigerate overnight to marinate.
After this you can go ahead and pre-roast the veggies
if you want or just wait until the next day.
Either way, pre-heat the oven to 425. Cut the onions
and peppers in large rings and strips, respectively.
Toss with 1/4 cup oil, salt and pepper. Coat well.
Roast the veggies on a sheet pan or in a large
oven-proof skillet for 30 to 45 minutes or until soft.
Broil the skirt steak a few inches from the broiler
for 10 minutes each side.  This time and distance
from the heat gave me medium-rare.  For those who
want the steak cooked more, don't worry, we will
flash-cook it moments before serving.
Pull steak from oven and transfer to a cutting board.
Allow steak to rest 5 minutes.  Cut the steak into thin
strips along the grain. Set aside.
If you did the veggies the night before, flash cook
them in a hot, hot fry pan.  Do this with the steak
strips too if they are still too rare for your liking.
Immediately serve the sizzling strips of steaks and
roasted veggies with large, soft flour torillas. Super
Fresh now has thse green and red tortillas you may have
had before at restaurants. Either kind you get,
avoid non-fat tortillas, the loss of flavor isn't worth
curbing a few grams of fat).

Note: How to warm four tortillas
Do this moments before serving.
Heat your largest, cleanest non-stick saute pan.
When hot, heat one tortilla at a time in the pan on
both sides, turning just when tan spots begin to
appear on the skin. Keep warm in a tea towel or
kitchen towel as you go along.

Enjoy!