Mixed Fajitas with Peppers and Onions

Ingredients

• 0.7 cup beer 
• 2 cups bell pepper strips green ( 2 peppers)
• 2 cups bell pepper strips red ( 2 peppers)
• 0.5 teaspoon pepper black
• 4 teaspoons chili powder 
• 1.3 pounds flank steak 
• 12 10-inch flour tortillas ()
• 0.5 cup cilantro leaves fresh minced
• 4  garlic cloves minced
• 2 teaspoons ground cumin 
• 1 cup juice of lime fresh ( 6 limes)
• 1 tablespoon olive oil 
• 2 cups onion vertically sliced ( 2 large onions)
• 1 teaspoon oregano dried
• 1 teaspoon salt 
• 1.3 pounds skinned 
• 1.5 cups tomatoes diced seeded ( 1 large)

Equipment

• bowl
• frying pan
• grill
• broiler
• ziploc bags
• broiler pan

Directions

1. Trim fat from steak, and score a diamond pattern on both sides of steak.
2. Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally.
3. Remove steak and chicken from bags, discarding marinade.
4. Prepare grill or broiler.
5. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness.
6. Cut steak diagonally across grain into thin slices.
7. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done.
8. Cut chicken into thin slices.
9. Heat oil in a large nonstick skillet over medium heat.
10. Add onion and bell peppers; saut 10 minutes or until onion mixture begins to brown.
11. Warm tortillas according to package directions.
12. Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.