Barley Over The Border Fajitas

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From the fifty from the trail - the best cowboy cooking from a timeless land" cookbook."

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Steps

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Slice steak into thin strips.

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Place in gallon storage bag.

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Mix vinegar , olive oil , lemon juice , lime juice , onion powder and salt in small bowl.

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Pour over steak.

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Refrigerate at least one hour , or overnight.

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Soak mesquite chips and wooden skewers in water.

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Cut onions into quarters and place on skewers.

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Cut bell pepper into strips and put on skewers.

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Preheat grill and add mesquite chips.

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Remove steak from bag put on grill.

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Spray or brush olive oil on onions and peppers and place on grill.

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Turn onions and peppers frequently to prevent burning.

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Remove steak when done.

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Serve steak , onions , peppers and salsa on a tortilla.

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Ingredients

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steak, vinegar, olive oil, lemon juice, lime, juice of, garlic powder, chili powder, onion powder, salt, chips, flour tortillas, bell pepper, onions, salsa