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Delicious Rib-eye Steak Fajitas on the grill! This recipe will fill about 4 people to the gills! And that's not including any extra's like rice and beans! If you like Fajitas, then you will love this recipe!

INGREDIENTS:

2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup red wine
1/4 cup vegetable oil
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
3 cloves garlic, crushed
1/2 teaspoon cummin
1/4 bunch cilantro diced
2 boneless rib-eye steaks
1 poblano chile
2 bell peppers (1 green, 1 red, yellow, or orange)
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
6 tortillas (flour or corn)
1 medium yellow onion, cut in 2-inch-thick slices
Sour cream
Guacamole

DIRECTIONS:

Marinate the meat:
Combine the soy sauce, Worcestershire sauce, wine, and vegetable oil, lime juice and garlic in a bowl.
Put the steaks in a 1 gallon zip lock bag and pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.

Preheat your bbq grill; preheat your oven to 300 degrees.
Grill the onions about 5 minutes per side, grill the chiles and bell peppers whole until they blister and brown, turning with tongs to ensure they roast on all sides
Remove from the grill, then slice them lengthwise into 1/2 inch strips, removing the core and seeds, sprinkle with lemon juice and a pinch of salt.
Wrap your vegetables in aluminum foil and keep them warm in the oven until ready to serve.
Wrap the tortillas in foil and put in the oven or on your grill to warm them.
Grill your steaks for about 6 - 7 minutes per side and a medium/high heat. You want them pink on the inside.

To serve, thinly slice the steaks arrange on a large platter with the grilled onion and the chiles peppers.
Fill your tortilla with steak, onion, pepper mix and top with sour cream, guacomole, cheese and salsa and serve.