1 lb. boneless top sirloin

1 can (4-oz.) chopped green chilis

1/3 cup fresh lime juice, about 2 limes

2 cloves garlic, peeled

1/4 tsp. salt

1 tbsp. oil

1 medium onion, sliced

1-2 cups green or red pepper strips

8 8-inch flour tortillas

As desired: salsa, lettuce, sour cream, grated cheese, guacamole, sliced ripe olives, fresh cilantro

As desired: salsa, lettuce, sour cream, grated cheese, guacamole, sliced ripe olives, fresh cilantro Place steak in glass dish. Blend green chilis, lime juice, garlic and salt in food processor or blender until smooth; pour over steak and cover. Marinate in refrigerator at least 3 hours, not more than 48 hours.

To cook steak: Broil (3-4" from heat) or grill about 6-8 minutes per side. Cooking time will vary with thickness of steak. Internal temperature should be 145 degrees F. for medium rare, 160 degrees F. for medium. Slice steak into thin strips. To cook peppers and onions: While steak is cooking, heat oil in skillet over medium-high heat, add onions and peppers and cook until soft. To serve: Warm tortilla according to package directions. Serve fajitas with salsa and/or other condiments as desired.