Rib-Eye Fajitas on the Grill

Ingredients

• 6 cloves garlic
• 1 ½ cups red wine
• ¼ cup vegetable oil
• 5 pounds boneless rib-eye steaks
• 1 poblano chile
• 4 Anaheim chiles
• 8 bell peppers (2 green plus 6 in any assortment of red, yellow, or orange)
• + 10 more ingredients
• • 2 tablespoons freshly squeezed lemon juice
  • pinch kosher salt
  • 2 large yellow onions
  • Sour cream
  • Guacamole
  • Beans a la Charra
  • 3 tablespoons soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons Worcestershire sauce
  • 12 tortillas (flour or corn)

In a large (4-cup) measuring cup, combine the soy sauce, lime juice, Worcestershire sauce, garlic, wine, and vegetable oil to make the marinade. Put the steaks in a large, heavy-duty, self-sealing plastic bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight. Preheat ...

View full recipe at Epicurious