Fajitas with Pico De Gallo

Separate garlic bulb into cloves; peel and crush cloves.

Combine garlic and next 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 4 hours, turning occasionally.

Remove steak and vegetables from marinade; discard marinade.

Coat vegetables with vegetable cooking spray. Place in a grill basket.

Grill steak and vegetables, covered with grill lid, over high heat (400° to 500°) about 4 minutes on each side or until steak reaches the desired degree of doneness and vegetables are tender.

Cut steak diagonally across the grain into very thin slices. Serve steak, bell peppers, and onion with tortillas, Pico de Gallo, sour cream, and Baine's Guac. Garnish, if desired.