MEXICAN FAJITAS ON THE GRILL

Ingredients

1/2 cup butter, melted
Juice of 2 lemons
1/2 cup Worchestershire sauce
1/2 cup soy sauce
3 pounds skirt or flank steak
3 pounds skinless boneless chicken breasts
2 each large green, red and yellow bell peppers, seeded and thinly sliced
2 large onions, thinly sliced
12 flour tortillas
Sour cream
Guacamole spread
Picante sauce
Shredded lettuce
Chopped tomato

Preparation

Combine first four ingredients for marinade. Divide the marinade between two containers or resealable plastic bags. Place steak in one container and chicken in the other. Marinate for 2-3 hours, turning once. Remove steak and chicken from marinade and place on grill over hot fire. Grill for 10-12 minutes on each side, or until done. Remove meat from grill and slice across the grain in narrow strips not more than 1/4-inch thick. In a large non-stick skillet that has been coated with non-stick cooking spray, saute bell peppers and onions together 10-12 minutes, or until tender. To serve, heat tortillas and place several strips of steak or chicken on each warm tortilla. Garnish each fajita with sauteed peppers and onion, sour cream, guacamole, picante sauce, lettuce and tomato, as desired. Roll up. Makes 12 servings.