|Tequila||3 Fluid Ounce (1/3 Cup Or 80 Milliliter)|
|Fresh lime juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Salt||1⁄2 Teaspoon (Plus More To Taste)|
|Red pepper flakes||1⁄2 Teaspoon|
|Skirt steak||2 Pound (1 Kilogram)|
|Spanish onions||2 , cut crosswise into slices 1/2 inch thick (Red / Yellow)|
|Bell peppers||3 , seeded, deribbed and cut crosswise into rings 1/2 inch thick (Red / Green)|
|Olive oil/Vegetable oil||2 Tablespoon (For Brushing)|
|10 inch flour tortillas||12 , warmed (Or More)|
In a small bowl, whisk together the tequila, lime juice, vegetable oil, garlic, the 1/2 teaspoon salt and the pepper flakes.
Place the meat in a shallow non-aluminum dish large enough for it to lie flat.
Pour the tequila mixture over the steak and turn to coat both sides.
Cover and refrigerate, turning occasionally, for at least 3 hours, or all day if you wish.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the meat from the marinade and pat it dry with paper towels; reserve the marinade.
Arrange the onion slices and bell pepper rings on the rack.
Brush them with the olive oil or vegetable oil and sprinkle with salt to taste.
Grill for 3 minutes, then turn and again brush with oil.
Grill until lightly browned, about 3 minutes longer.
Transfer to a platter, separating the onion slices into rings; set aside while you cook the meat.
Place the steak on the rack.
Grill, turning and brushing with the reserved marinade every 2 minutes, until done to your liking, about 8 minutes total for rare or 10 minutes for medium.
To serve, cut the steak into thin slices on the diagonal and across the grain.
Mound the steak slices on the platter with the onions and peppers.
At the table, place the sliced steak on warm tortillas.
Top with salsa, guacamole and/or sour cream if desired, then roll up or fold and eat out of hand.