Marinade-
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup canola oil
1/4 cup minced garlic
1 teaspoon ground cumin

2 pounds skirt steak
1/4 cup canola oil
1 green bell pepper, sliced 1/4 inch thick
1 red bell pepper, sliced 1/4 inch thick
1 medium yellow onion, sliced 1/4 inch thick
8-10 flour tortilla

Toppings-

Shredded semisoft cheese ( queso blanco) such as Monterey Jack, farmer's cheese etc
sour cream
salsa
guacamole

1/2 cup pineapple juice 1/4 cup soy sauce 1/4 cup canola oil 1/4 cup minced garlic 1 teaspoon ground cumin 2 pounds skirt steak 1/4 cup canola oil 1 green bell pepper, sliced 1/4 inch thick 1 red bell pepper, sliced 1/4 inch thick 1 medium yellow onion, sliced 1/4 inch thick 8 -10 flour tortilla

To make marinade, use a whisk to combine the pineapple juice, soy sauce, canola oil, garlic, and cumin in a small bowl. Place the steak in a shallow pan and pour the marinade over the steak. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Carefully pour the canola on the griddle and add the peppers and onion. Saute until tender. While peppers and onions are cooking, remove steak from the marinade and discard marinade. Place steaks on the grill and grill 3-4 minutes on each side for medium rare.