• 2 Pounds of flank steak

For the Marinade:

• ½ cup juice from an orange or limes
• ¼ cup of Worcestershire sauce
• 2 tbsp white wine vinegar
• ¼ cup cilantro
• ½ tsp cayenne pepper
• 6 large cloves of garlic
• ¼ small onion
• 2 tsp black pepper
• 1 tsp salt
• 1 tsp cumin

For the Fajita Vegetables:

• 2 tbsp olive oil
• 6-8 sweet mini peppers
• 2-3 fresh jalapeno peppers
• 1-2 onions sliced into 1/2" thick rounds