Steak Fajitas

• ⅓ cup lime juice
• ¼ cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
• 1 teaspoon EACH: kosher salt AND smoked paprika
• ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
• ¼ cup chopped cilantro
• 1 ½ - 2 pounds skirt or flank steak
• 2 medium white onions, sliced
• 2-3 bell peppers, thinly sliced

Combine the ingredients for the marinade in a large shallow bowl. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking. Grill the steak and cook the leftover marinade on the stove to use as sauce.

Toss the onions and peppers with olive oil, salt, and pepper and roast in the oven at 400 for about 20 minutes.