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Meats & Seafood - Steak Fajitas

  • 1/4 cup white vinegar
  • 1/4 cup orange juice
  • 4 garlic cloves, minced
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless beef sirloin steak, cut into 1/4-inch strips
  • 1 medium green pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 4 to 6 (10-inch) flour tortillas, warmed
  • Optional: shredded Cheddar cheese, picante sauce, and sour cream

Combine first seven ingredients in a large, resealable plastic bag; add beef. In a skillet, sauté onion and peppers in 1 tablespoon oil until crisp and tender; remove and set aside.
Remove contents of plastic bag; drain and discard marinade. In the same skillet used to sauté vegetables, cook beef in 1 tablespoon oil for two to four minutes or until it reaches desired doneness. Return vegetables to pan and heat through. Spoon vegetables and meat onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Yield: 4 to 6 servings.
Submitted By: Mildred H. Edwards
Wilson Farmers Co-op
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