**INGREDIENTS** - 4 garlic cloves, mashed to a paste w/ 1 tsp salt- 1/4 cup fresh lime juice- 2 tablespoons olive oil- 4 8oz skirt steak Item 2821- 3 orange, red and green peppers, julienned- 1 large sweet onion, julienned- 1/4 cup cilantro- 12 flour tortillas, warmed- Guacamole, tomato salsa, and sour cream as sides**DIRECTIONS BEFORE COOKING** 1. Combine garlic paste, lime juice, cumin, and olive oil. 2. Place skirt steak, bell peppers, onion, and cilantre into marinade, cover and refrigerate at least 2 hours over night. **DIRECTIONS DURING COOKING** 1. Preheat grill to high heat. 2. Remove skirt steak from marinade, shaking off liquid. 3. Hold onto marinade for the vegetables. 4. Preheat a heavy skillet to the smoking point. 5. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and soft. Set aside. 6. Grill skirt steak over high heat quickly until mid-rare, about 2 minutes per side. 7. Slice meat into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.