Verde Valley Fajitas

1 (1 1/2- to 2-pound) skirt steak or lean flank
    steak, or 6 chicken breast halves, boned
    and skinned

Marinade:
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon celery salt
1 teaspoon jalape o juice (optional)

Fajitas:
Warm flour tortillas
Garnishes: salsa, refried beans, guacamole, grilled
    sliced onions, grated cheese, chili con queso

Remove all fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently.

Drain off the liquid. Broil over hot coals to the desired degree of doneness. Cut the steak diagonally in thin slices.

Provide guests with warm tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.