Grilled Steak Fajitas

For marinade: Whisk together vinegar, 2 tablespoons each fajita seasoning and oil. Cut the steak into 6- to 8-inch sections. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally.

Meanwhile, brush the sweet peppers, green onions and jalapeños with oil and season with 1 tablespoon fajita seasoning. Wrap tortillas in heavy-duty foil.

Drain meat and discard marinade. Grill the meat, vegetables and tortilla packet directly over medium-high heat on a covered gas or charcoal grill. Turn the meat and vegetables occasionally and the tortillas every 2 minutes. Allow 8 to 10 minutes cooking time for the peppers, meat and tortillas and 2 to 3 minutes for the onions. As ingredients finish cooking, transfer them to a cutting board and tent with foil. While the meat rests for 5 minutes, slice the sweet peppers into thin strips, the jalapeños into rings and the onions into 1-inch pieces. Slice the meat diagonally against the grain into thin strips. Serve with tortillas and toppers.