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Originally shared on the web 12/04/2012

1 lb. beef sirloin steak
2 green, red and/or yellow peppers, halved
1 zucchini, cut lengthwise
1 yellow squash, cut lengthwise
4 thick slices red onion
3/4 c. salsa
2 T. olive oil
2 T. lime juice
2 T. tequila or water
2 cloves garlic, minced
8-8-inch flour tortillas, warmed
Garnish: shredded Mexican-blend cheese, salsa, guacamole, sour cream

Place steak and vegetables in a large plastic zipping bag. Whisk together salsa, oil, lime juice, tequila or water and garlic; pour into bag. Close bag securely; turn to coat steak and vegetables. Refrigerate at least 2 hours, turning occasionally. Remove steak and vegetables from bag, reserving marinade. In a small saucepan, bring remaining marinade to a boil; remove from heat. Place steak and vegetables on a hot grill, 4 to 5 inches from heat. Grill for about 5 minutes on each side, to desired doneness. Slice steak, peppers and squash into thin strips. Separate onion into rings. Divide steak and vegetables among tortillas. Drizzle with warm marinade; add desired toppings and roll up. Makes 8 servings