1/2 cup A-1? Steak Sauce — original or bold
1/4 cup red wine vinegar
1/4 cup vegetable oil — divided
2 teaspoons hickory seasoning
1 clove garlic — minced
1/2 teaspoon liquid hot pepper seasoning
1 pound boneless sirloin steak — thinly sliced
1 large green bell pepper — cut in strips
1 large onion — cut in wedges
8 flour tortilla — heated
sour cream shredded cheddar cheese
In nonmetal large bowl, combine steak sauce, vinegar, 2 tablespoons oil, hickory seasoning, garlic and hot pepper seasoning; add steak, stirring to coat. Cover; refrigerate 1 to 2 hours, stirring occasionally.
Remove steak from marinade; reserve marinade. In large skillet, over medium-high heat, suate steak in remaining 2 tablespoons oil 5 to 6 minutes or until no longer pink. Using slotted spoon, remove steak to clean large bowl; keep warm.
In same skillet, saute pepper and onion 5 to 6 minutes or until tender-crisp. Add reserved marinade; heat to a boil. Reduce heat; simmer 5 minutes. Stir in steak; heat through. Serve in warm tortillas topped withs our cream and cheese. Makes 4 servings.