Mexican Steak Fajitas
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 tablespoons canola oil, divided
4 to 6 flour tortillas (10 inches), warmed
Shredded cheddar cheese, picante sauce and sour cream, optional
In a large resealable plastic bag, combine the orange juice, vinegar,
garlic and seasonings; add the beef. Seal bag and turn to coat; set
aside. In a skillet, saute onion and peppers in 1 tablespoon oil
until crisp-tender; remove and set aside.
Drain and discard marinade. In the same skillet, cook beef in
remaining oil for 2-4 minutes or until it reaches desired doneness.
Return vegetables to pan; heat through. Spoon meat and vegetables
onto tortillas. If desired, top with cheese and serve with picante
sauce and sour cream.
Yield: 4-6 servings.