Beef Fajitas

Ingredients

• 1 pound boneless beef plate skirt steaks, beef flank steak, or beef round steak
• 1/2 cup Italian salad dressing
• 1/2 cup Salsa (see recipe, page 368) or bottled salsa
• 2 tablespoons lime or lemon juice
• 1 teaspoon Worcestershire sauce
• 8 7-inch flour tortillas
• 1 tablespoon cooking oil
• 1 medium onion, thinly sliced and separated into rings
• 1 medium green or sweet red or yellow pepper, cut into thin strips
• 1 medium tomato, chopped
• Guacamole (see recipe, page 13) or one six-ounce container frozen avocado dip, thawed (optional)
• Dairy sour cream (optional)
• Shredded cheddar or Monterey Jack cheese (optional)
• Salsa (see recipe, page 368) or bottled salsa (optional)

Instructions

1. Partially freeze beef. Thinly slice across the grain into bite-size strips. Place strips in a plastic bag set into a deep bowl. For marinade, in a mixing bowl stir together salad dressing, the 1/2 cup Salsa, the lime or lemon juice, and Worcestershire sauce. Pour mixture over meat. Seal bag. Marinate in the refrigerator for 6 to 24 hours, stirring occasionally.
2. Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to soften. Meanwhile, preheat a large skillet over high heat; add oil. Cook and stir onion rings in hot oil for 1 1/2 minutes. Add sweet pepper strips; cook and stir about 1 1/2 minutes until crisp-tender. Remove vegetables from skillet.
3. Add half of the undrained beef strips to the hot skillet. Cook and stir for 2 to 3 minutes or done. Remove beef and drain well. Repeat with remaining beef. Return all beef and vegetables to skillet. Add chopped tomato. Cook and stir for 1 to 2 minutes or till heated through.
4. To serve, immediately fill warmed tortillas with beef-vegetable mixture. If desired, add Guacamole or avocado dip, sour cream, cheese, and additional Salsa. Roll up fajitas.