By grilling the beef steak, vegetables and flatbreads, this entire fajita recipe is cooked in the great outdoors.

• 1 lime
• ½ cup finely chopped pickled jalapeno peppers plus 2 tbsp reserved juice
• 2 tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 1 lb Beef Marinating Steak (Flank, Inside Round or Sirloin Tip), 3/4-inch thick
• 1 EACH onion and sweet red pepper, cut into strips
• 1 tbsp vegetable oil
• 1 tsp chili powder
• ½ tsp ground cumin
• 4 Greek pitas

Combine  finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8 to 12 hours.

1. Discard marinade; grill steak using medium-high heat, 3 to 4 minutes per side for medium-rare. Let stand for 5 minutes; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 minutes, stirring occasionally.
2. Tuck steak and vegetables into warm pitas and top with some salsa.

• TIP When using a Grilling Steak, such as Top Sirloin, marinate for just 15 to 30 minutes.