Favourite Father's Day Fajitas

Instructions

• Place the meat into a zip-top plastic bag. In a small bowl or in a food processor, mix together the lime juice, orange juice, garlic, jalapeno pepper, oil, cilantro, cumin and salt. Remove about 2 tbsp of the marinade and set it aside in a small bowl. Add the remaining marinade to the bag with the meat and squeeze out as much air as possible, then zip shut (to keep the marinade in contact with the meat). Refrigerate, turning bag once or twice, for 6 to 8 hours or overnight.

• Preheat the barbecue on high, then reduce the heat to medium-high. Remove meat from marinade (discard the marinade) and place on the preheated grill. Grill, turning once, until the meat is done to your taste - about 4 to 5 minutes on each side for medium. Remove to a cutting board and let rest for about 5 minutes.

• Meanwhile, heat a large, lightly greased skillet on the stove over high heat until a drop of water instantly evaporates. Add the onions and peppers to the pan along with the reserved 2 tbsp (30 mL) of marinade. Cook, stirring, for 3 or 4 minutes until just softened, but not mushy. Transfer veggies to a bowl or platter. Thinly slice the grilled steak against the grain (crosswise, with a flank steak) and then arrange on the same platter as the vegetables.

• To serve, set out the platter of meat and veggies, bowls of guacamole, salsa, sour cream, cheese and the warmed tortillas. Let each person fill their tortilla with whatever weird or wonderful combo of ingredients they like, then roll up and eat. Don't forget lots of napkins.

• Note: You can pan-grill the steak in a skillet on the stove, instead of using the barbecue. If you do, cook the meat in the skillet over medium-high heat, then remove from pan and add the onions and peppers.