Source: Bon Appetit, Jul. 91

4.5 cups fresh lime juice (about 25 large limes)
4.5 cups soy sauce
4.5 cups Worcestershire sauce
9 pounds beef skirt steaks, fat trimmed, cut in half crosswise
5 green bell peppers, quartered
5 red bell peppers, quartered
4.5 onions, cut into 1/2-inch thick rounds
72 (about) warm flour tortillas

Place lime juice in large bowl. Gradually whisk in soy and Worcestershire sauces. Transfer to large roasting pan. Add steaks, bell peppers and onions and turn to coat. Cover tightly. Refrigerate 2 hours, turning steaks occasionally.

Prepare barbecue (medium-high heat). Drain steaks, bell peppers and onions. Place on grill. Cook until steaks are medium-rare and bell peppers and onions are tender and lightly charred, turning steaks, bell peppers and onions occasionally, about 10 minutes.

Transfer steaks, bell peppers, and onions to cutting board. Cut steaks diagonally across grain into thin slices. Cut bell peppers into strips. Halve onions to separate rings. Bound steak, bell peppers and onions on platter. Serve with warm flour tortillas, guacamole and salsa.

Serves 24.