Marinated steak fajitas

1 pound of beef flank steak
3 tablespoons of chili sauce
2 tablespoons of water
1 tablespoon of Worcestershire sauce
1 teaspoon of dried oregano, crushed
1/2 teaspoon of chili powder
1/8 teaspoon of garlic powder
1/8 teaspoon of black pepper
Ten 7 inch flour tortillas
Nonstick spray coating
2 small red, yellow, or green sweet peppers, cut into thin bite size strips
1 small onion, cut into thin wedges

1. Trim fat from the meat. Thinly slice meat across the grain into bite size strips. Place meat in a plastic bag and set into a shallow dish. For marinade, in a small bowl stir together the chili sauce, water, Worcestershire sauce, oregano, chili powder, garlic powder, and black pepper. Pour over meat and seal bag. Marinate in the refrigerator for 4 to 24 hours, turning the bag occasionally.
2. Wrap the tortillas in foil and bake in a 350 F oven about 10 minutes or till warm. Or just before serving microwave tortillas, covered on 100 % power about 1 minute tortillas warm.
3. Spray an unheated large nonstick skillet with nonstick coating. Preheat over medium high heat. Add half of the meat mixture. Cook and stir for 2 to 3 minutes or desired doneness. Remove meat from skillet. Repeat with remaining meat mixture, add more oil if necessary. Remove the meat from skillet, reserving juices in skillet.
4. Add the pepper strips and onion wedges to juices in skillet. Bring to boiling, reduce heat. Cover and simmer for 3 to 4 minutes or till the vegetables are crisp tender. Stir the meat into vegetables. Heat through.
5. To serve, place about 1/2 cup of the meta mixture on each tortilla. Roll up.