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Mexican Steak Fajitas

 Mexican Steak Fajitas
In Steak Fajitas, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. "These colorful sandwiches are speedy and satisfying," says Shirley Hilger of Lincoln, Nebraska.
4-6 ServingsPrep/Total Time: 30 min.


  • 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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Mexican Steak Fajitas (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.