Makes 6 servings.
Marinade:
1/2 cup fresh lime juice
1/3 cup vegetable oil
3 tablespoons minced fresh garlic
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground coriander
Fajitas:
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
1-1/2 pound flank steak, thinly sliced against the grain 1/4-inch thick
For Serving:
12 (8-inch) flour tortillas, warmed
chopped fresh cilantro
sour cream
lime wedges
salsa
guacamole
Preheat broiler to high with rack 6 inches from element and a baking sheet inside.
Whisk together lime juice, oil, garlic, vinegar, Worcestershire, salt, honey, cumin, oregano, chili powder, and coriander in a bowl for the marinade.
Add bell peppers and onion to marinade; let stand 10 minutes. Transfer vegetables to preheated baking sheet using tongs, letting excess marinade drip back into bowl. Add steak to marinade; let stand 10 minutes.
Meanwhile, broil vegetables until beginning to char, 10 minutes; flip, then add steak to baking sheet using tongs, letting excess marinade drip off, and broil until steak is cooked through, about 3 minutes.
Serve steak and vegetables in tortillas; top with cilantro, sour cream, limes, guacamole, and salsa.