Cathy's Texas Fajitas

Ingr:

1 skirt steak

1 green, 1 red and one yellow pepper, sliced

1 red onion

2-3 cloves garlic

2 cups low salt soy sauce

2 cups Worcestershire sauce
1/4 cup pineapple juice

Juice of 1/2 lime

Trim membrance from skirt steak and cut lengthwise into 6 oz pieces, 3/4 inches thick. Marinade overnight (see marinade recipe below). Grill over high heat to sear and then lower heat to grill until cooked to taste, turning often. This is about 6-8 minuyrd. Baste with mix of soy sauce, Worcestershire sauce, pineapple and lime juice. Slice in thin strips, add grilled peppers and onions and roll in heated flour tortilla. Serve with pico de gallo, black eyed peas and corn bread.

Fajita marinade:

4 cups low salt soy sauce

1 cup brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbsp (1/2 cup) fresh lemon juice

4 tsp ground ginger

Marinade skirt steaks 2-24 hours. Serves 4.