Fajitas With Grilled Vegetables

Course : Grilling
Serves: 4
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1 pound boneless beef top sirloin steak -- 1 inch thick
3/4 cup salsa
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons tequila
2 cloves garlic
1 large red bell pepper -- cut in half
1 large yellow bell pepper -- cut in half
4 slices red onion -- cut 1/4 inch thick
8 tortillas flour tortillas -- (7-inch) -- heated
1 cup Sargento Classic Supreme shredded cheese for tacos

Preparation / Directions:

Place meat in plastic bag. Add salsa, oil, lime juice, tequila and garlic. Close bag securely; turn to combine ingredients and coat meat. Add peppers and onion slices. Marinate in refrigerator at least 2 hours or up to 24 hours. Remove meat and vegetables from marinade; reserve marinade. Grill beef and vegetables 4 to 5 inches from heat source about 5 minutes per side or until beef is medium-rare (145F). Remove to carving board; slice beef an= d peppers into thin strips and separate onions slices into rings. To serve, divide beef and vegetables among heated tortillas. Heat remaining marinade to a boil; drizzle over beef and vegetables. Sprinkle with Taco cheese; roll up. Source: The Salt Lick, Austin, Texas, Sargento Selections

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