Beef Fajitas

By dawn716

Ingredients

• 1 POUND TOP ROUND OR FLANK STEAK, CUT IN 1/4 INCH STRIPS
• MARINADE
• 3 T CANOLA OIL
• 2 T LEMON JUICCE
• 1 t DRIED OREGANO
• 1 CLOVE GARLIC, MINCED
• 1/4 t SALT
• 1/4 t PEPPER
• FAJITAS
• 1 SLICED ONION
• 1 MEDIUM SWEET RED PEPPER, SLICED
• 2 T CANOLA OIL, DIVIDED
• 8 FLOUR TORTILLA SHELLS, WARMED
• 2 AVCADOS, PEELED AND SLICED
• SALSA
• SOUR CREAM

Preparation

Step 1

IN LARGE ZIPLOCK BAG, COMBINE MAINADE INGREDIENTS, ADD BEEF. SEAL AND REFRIGERATE 3-6 HOURS OR OVERNIGHT, TURNING SEVERAL TIMES.

DISCARD MARINATE. IN A SKILLET SAUTE ONION ANS PEPPER IN 1 T OIL, REMOVE FROM PAN. ADD REMAINING OIL AND SAUTE MEAT UNTILNO LONGER PINK, ABOUT 4 MINUTES. ADD VEGETABLES TO PAN AND HEAT THROUGH.

TO SERVE, PLACE SPOONFUL OF MEAT MIXTURE ON WARN TORTILLA SHELL AND TOP WITH AVOCADO, SALSA AND SOUR CREAM. ROLL TORTILLA AROUND FILLING.