Grilled Steak Fajitas

1 flank steak (1-1/2 pounds)
1 large onion, cut into wedges
1 medium green pepper, julienned
1 can (4 ounces) chopped green chilies
1 /2 cup lemon juice
1 /2 cup cider or red wine vinegar
1 /2 cup vegetable oil
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 /2 teaspoon salt
1 /2 teaspoon pepper
12 flour tortillas (6 inches)
1 medium avocado, peeled and sliced, optional
sour cream, optional

Marinate the meat overnight to make it more tender and flavorful. Serve with Spanish rice and refried beans

Place steak in a shallow glass container or large resealable plastic bag. Place onion and green pepper in another container or bag. Combine chilies, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1 –1 /2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium 160 degrees; well-done, 170 degrees) Meanwhile, cut two pieces of heavy-duty foil into 18-inch by 12-inch rectangles. Wrap tortillas in one piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. Cut steak into 1/ 8-inch slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

Yield: 6 servings