In blender, combine oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar, puree.

Place the steak pieces in a large, heavy duty zip top bag. Pour in marinade, coating the steak. Seal bag, removing as much air as possible.

Allow steak to marinade at least 1 hr in the refrigerator.

Heat grill

Remove steak from bag and pat dry with paper towels.

Grill steaks to desired doneness. When finished cooking place meat in double thickness aluminum foil, wrap, and allow to rest for 15 minutes.

While steak is resting, slice and cook desired fajita vegetables. Peppers, onions, etc.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with vegetables.