Four hours prior to cooking
squeeze fresh lime juice on both sides of meat and sprinkle lightly with teriyaki sauce
let stand for 2-2½ hours
Drain excess liquid
Sprinkle garlic salt and fajita seasoning over meat
Using a small brush, dab oil all over both sides of the meat. This will prevent burning the meat over hot flames.
Cook marinated fajitas quickly over very hot coals.
Flame cook until darkened, turn the meat over, and repeat
Remove from flames once both sides are darkened.
Cut into 1-inch strips across the grain.
Serve with hot tortillas, pico de gallo and margaritas