Steak Fajitas

  • 1/4 cup orange juice
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tsp. seasoned salt
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1 lb. beef top sirloin steak, cut into 1/4-inch strips
  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 2 Tbsp. canola oil, divided
  • 6 flour tortillas, warmed
  • Shredded Cheddar cheese, salsa and sour cream for serving


In a large resealable plastic bag, combine orange juice, vinegar, garlic, salt, oregano, cumin and cayenne; add the beef. Seal bag and turn to coat; let sit for at least one hour or up to overnight.

In a skillet, sauté onion and peppers in 1 tablespoon of oil until crisp-tender; remove and set aside. Season with salt and pepper.

Drain and discard marinade. In the same skillet, cook beef in remaining oil for 2 to 4 minutes or until it reaches desired doneness. Return vegetables to pan and heat through. Spoon meat and vegetables onto tortillas. Top with cheese, salsa and sour cream.