Beef Fajitas

4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lemon juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill
1 tablespoon vegetable oil
2 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
8 flour tortillas

In a large bowl whisk together the garlic paste, lemon juice, cumin, and olive
oil. Add the steak to the marinade, turning it to coat it well, and let it
marinate, covered and chilled, for at least 1 hour or overnight. Grill the
steak, drained, on a well-oiled rack set about 5 inches over glowing coals or
in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4
minutes on each side, or until it is just springy to the touch, for
medium-rare meat. (Alternatively, the steak may be broiled on the rack of a
broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4
minutes on each side for medium-rare meat.) Transfer the steak to a cutting
board and let it stand for 10 minutes. While the steak is standing, in a
large skillet heat the oil over moderately high heat until it is hot but not
smoking, add the bell peppers, onion, and garlic, and saut=E9 the mixture,
stirring, for 5 minutes, or until the bell peppers are softened. Slice the
steak thinly, across the grain, on the diagonal and arrange the slices on a
platter with the bell pepper mixture. Drizzle any steak juices over the steak
and the pepper mixture and serve the steak and the pepper mixture with the
tortillas.

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