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1
In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade.
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2
Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
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3
Preheat an outdoor grill; preheat the oven to 250F.
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4
Grill the chiles and bell peppers whole until they blister and brown, turning with tongs every few minutes to ensure they roast on all sides; remove from the heat.
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5
Core and seed them, slice them lengthwise into 1/2-inch strips, and sprinkle them with lemon juice and a pinch of salt.
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6
Wrap them in aluminum foil and keep them warm in the oven until ready to serve.
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7
Wrap the tortillas in foil and put in the oven to warm with the peppers.
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8
Remove the steaks from the marinade, drain, and grill according to your preference.
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9
Grill the onion slices along with the steak, about 5 minutes per side.
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10
To serve, slice the steaks thinly; arrange on a large platter with the grilled sliced onion and the chiles and peppers.
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11
Alongside the platter, set out the warm tortillas and bowls of sour cream and guacamole.
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12
Beans a la Charra, served in small bowls, is another classic fajita accompaniment.
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13
Substitute boneless, skinless chicken breasts or shrimp for the beef.
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14
Marinate the chicken according to the directions above.
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15
For the shrimp, skip the marinade and just rub them with a little kosher salt and pepper before grilling.
