|Fresh lime juice||3 Tablespoon|
|Fresh orange juice||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Beef skirt steak||1|
|Olive oil||1 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), thinly sliced|
|Red peppers||3 Large, cut into 1/2 inch thick strips|
|Green pepper||1 Large, cut into 1/2 inch thick strips|
|Pickled jalapeno chili||2 Teaspoon, chopped|
|Flour tortillas||12 (6 Inch Each)|
1. In cup, combine lime and orange juices, 1/2 teaspoon salt, and oregano. Transfer to ziptight plastic bag; add meat, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate beef 1 hour to marinate, turning bag once.
2. Preheat broiler. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onions and garlic; cook, stirring frequently, until onions are tender, about 5 minutes. Add red and green peppers, jalapeno, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until red and green peppers are tender, about 7 minutes.
3. Remove meat from marinade and place on rack in broiling pan. Broil steak 6 inches from heat source, 3 to 4 minutes per side for medium-rare or until desired doneness. Cut meat into thin slices across the grain and serve with tortillas and pepper mixture.