Steak Fajitas

Colorful peppers, steak and onions are wrapped up in warm tortillas. A heated cast-iron serving plate is used in Mexican restaurants to keep the steak and vegetables sizzling as they are brought to the table.

    1 pound thin beef round sirloin tip steaks
    1 large onion, sliced
    1 red bell pepper, seeded and sliced
    1 green bell pepper, seeded and sliced
    1 yellow bell pepper, seeded and sliced
    1 teaspoon corn oil
    8-12 small tortillas

Toppings

    Guacamole
    Spicy Salsa
    Sour cream
    Shredded cheddar cheese
    Sliced lettuce

1.  Slice the steaks into thin strips. Prepare the vegetables. Heat
     a 13-inch nonstick griddle over high heat. Fry the steak strips
     until browned and cooked through, reserve on a plate.

2.  Fry the onions until tender crisp and browned, pile onto meat.
     Fry the peppers; when tender crisp, toss in meat and onions.
     Serve sizzling hot with tortillas and a choice of toppings.
 
     Makes 8-12 small fajitas