BECAUSE YOUR DIET SHOULD REFLECT YOUR CULTURE:

Grilled Beef Fajitas (Seattle Post-Intelligencer)

5 pounds Western griller or shoulder London broil, 3/4-inch thick

4 teaspoons salt

2 1/4 teaspoons freshly ground black pepper

1 1/2 cups lime juice

3 tablespoons minced garlic

3/4 cup minced yellow onion

2 tablespoons olive oil

2 red bell peppers, seeded and cut into thin strips

2 green bell peppers, seeded and cut into thin strips

2 yellow bell peppers, seeded and cut into thin strips

1/2 red onion, sliced

16 corn or flour tortillas, 6 inches in diameter

Trim the meat to remove any visible fat. In a medium bowl, combine the salt, pepper, lime juice, garlic and minced onion. Transfer to a baking dish. Add the beef, cover and refrigerate. Marinate for at least 2 hours and up to 24 hours.

When ready to cook, preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals evenly. Clean the cooking grate.

Grill the steaks for 7 to 8 minutes per side for medium done. Remove the steaks from the grill and allow them to cool, about 5 minutes. Cut the steaks into 1/4-inch-thick strips, being sure to cut across the grain, and on a slight bias. Set aside.

In a large saute pan, heat the olive oil over medium heat. Saute the peppers and onions for 5 to 7 minutes, or until they just begin to soften. Add the steak and cook until just heated through, about 2 to 3 minutes.

Meanwhile, grill or toast the tortillas until softened and warm, about 20 seconds per side.

Serve the steak mixture with the tortillas and a variety of toppings, such as cheese, sour cream, guacamole or salsa.