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.






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