Ingredients:

Ninfa's Inspired Basic Marinade Recipe for Fajitas

4-6 servings

Marinade:
1/2 cup Vegetable Oil
Juice of 2 limes about 1/4 cup
zest of Lime and orange
Pineapple Juice 1- 6 oz can or -3/4 cup
3 cloves fresh Garlic
Ancho Chilie, Chile de Arbol, or Smoked Paprika powder
2 tablespoons chopped Cilantro

1/1/2 lbs Beef Flap Meat, Skirt Steak or Hanger Steak

1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1-2 Purple Onion enough for 4 thick slices

8-12 Flour Tortillas

Condiments:
Ninfa's Green Sauce or Guacamole
Pico de Gallo
Sour Cream

Directions:

1. Combine the ingredients for the marinade, and soak the Flap Meat in it for at least 4 hours, overnight is better.

2. Cut the peppers in flat pieces to make it easy to char on the grill.

3. The Onions I cut in 1/2 inch slices and put a toothpick half way to the center to hold it together
on the BBQ.

4. Charcoal gives an awesome flavor. I use Mesquite. You can use a propane grill also. The important thing is to char the vegetables and cook them so they are tender but still some bite to it.

5. Cook the Flap Meat to about 140-145 degrees and get a good char on both sides.
I like it to be about medium.

Now let's cut them up for fajitas.
Let them rest for 5-10 minutes to let the juices set.
You can also let them cool down and reheat them later in a skillet with the peppers and oinions.

Cut the meat in about 1/4 inch slices against the grain.
I like to cut the peppers into strips that are about 1/2 to 3/4 inch wide.
They have more definition. Add some of the marinade, cilantro if you want
and salt and pepper to taste.

I heat the tortilla's on the hot plate but you can also wrap them in foil and heat on the grill or oven.

If you want to make a sizzling skillet to serve at the table you need to get
the skillet really hot and then I read that you can add a liquid sauce that has some
water in it, so it will steam. Some cooks say they use a bit of the marinade, and some have
used lime or orange juice.