> 1 lb beef skirt steak
> 3 tbsp Nature's Promise ® organic balsamic vinaigrette
> 1 yellow summer squash
> 1 (12 oz) pkg fajita vegetable mix
> 1 tbsp olive oil
> 8 (6-inch) corn tortillas
Slice the steak into ½-inch strips and place in a heavy-duty resealable plastic bag. Add balsamic vinaigrette and shake to coat the beef. Refrigerate or store in cooler until ready to grill. Thinly slice the summer squash and add to another heavy-duty resealable plastic bag along with fajita mix and olive oil. Season with salt and pepper. Store in the refrigerator or in a cooler.
Preheat grill to high heat. Using tongs, transfer the skirt steak in a grill basket and cook for 8–10 min., tossing occasionally. Transfer cooked steak to a plate, loosely covered with foil.
While steak rests, place the vegetables in the grill basket and cook for 8–10 min., tossing occasionally or until vegetables are slightly charred and tender. While vegetables cook, place the tortillas on the grill to warm for about 10–15 sec. per side. Remove and set on a plate and cover with aluminum foil. Serve fajitas with warm tortillas and toppings of your choice.