Steak Fajitas

My Pinterest boards are beginning to overwhelm me.  I love going through it all the time and finding dishes that I would, under normal circumstances, not think to cook.  I'm also not a big fan of beef but when I happened upon a recipe for Steak Fajitas by Apples and Sparkle, I had an inspiration and memory of smell that motivated me.

Do you ever go to a restaurant, wonder what to order and then see a server walk by with these sizzling fajitas that smell so delicious?  More than once when I didn't order the fajitas I thought I really should have and tried to think of what made me change my mind.  I don't have an answer other than it felt safer to stick with what I know.  Not this time.. I took the quantum leap and decided to give it a shot.

1/3 c. canola oil 1/3 c freshly squeezed lime juice 1/3 c. low sodium soya sauce 3 cloves of garlic, minced 2 T. brown sugar 1 t. cumin 1 t. chile powder about 2 lb. skirt steak or flank steak 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact) 18 6-inch flour tortillas lime wedges  toppings of your choice such as, cilantro, salsa, cheese, sour cream, avocados or guacamole 1. Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about  1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining  marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate  anywhere from 3-10 hours.  2. After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade. Heat your grill to high. Scrape the grill grate clean  and oil the grate. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil ,let rest for 10-15 minutes. Why was I so reluctant to make these at home?  They're so delicious and just as good as leftovers. 3. Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should  take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill,  a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil  to keep warm.** ** I put them in a cast iron skillet to brown (vegetables too) and then into the oven for 10 min. at 425 F) 4. Thinly slice the steak, against the grain. Slice the onions in half and