Beef Fajitas

 For the filling:

4 lbs. flank steak
2 T. cayenne powder
2 cloves garlic, crushed, or 1/2 t. garlic powder
1 t. white pepper
1 hefty splash A-1 Steak Sauce
2 T. olive oil

Slice the steak against the grain into thin strips and place in large bowl or pan. Mix remaining ingredients in a small pitcher, add to meat and toss to coat. Marinate, refrigerated overnight (if possible; I often only marinate for a half-an-hour).

1 bell pepper, sliced in strips
1 large onion, sliced in strips
1 can, 14 oz. diced tomatoes

Pour the marinade with steak into large skillet and cook over medium heat until the meat begins to get tender. Add bell pepper, onion and diced tomatoes with juice. Cook until the meat is tender and the vegetables begin to soften.

Serve with one or more of the following:

flour tortillas
guacomole
pico de gallo
refried or pinto beans
grated cheddar cheese

For chicken fajitas substitute 4 lbs. boneless, skinless chicken breasts and reduce garlic by half