Steak And Portobello Fajitas - cooking recipe

Ingredients

1 green bell pepper, seeded quartered
1 yellow bell peppers or 1 red bell pepper, seeded and quartered
1 red onion, quartered
1 tablespoon fresh lime juice
1 teaspoon cumin
1 1/2 lbs flank steaks
2 portabella mushrooms
8 (9 inch) flour tortillas
1/4 cup mesquite barbecue sauce
1/2 cup garlic & herb marinade
sour cream
lime wedge
fresh cilantro

Preparation

Place Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Mesquite Barbecue Sauce and serve with sour cream, lime wedges and cilantro as desired.