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40 minutes
Prep: 20 minutes
Cook: 20 minutes
408 calories per serving view nutrition facts
4 servings
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| 1/2 | cup | steak sauce | original or bold |
| 1/4 | cup | red wine vinegar | |
| 1/4 | cup | vegetable oil | divided |
| 2 | teaspoons | steak seasoning | hickory |
| 1 | clove | garlic | minced |
| 1/2 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1 | pound | sirloin steak | boneless , thinly sliced |
| 1 | large | green bell pepper | cut in strips |
| 1 | large | onion | cut in wedges |
| 8 | each | flour tortillas | heated |
| 1 | x | sour cream | |
| 1 | x | cheddar cheese | shredded |
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, sauté 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.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 7.0g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 70mg | 3% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 32.0g | 63% |
| Vitamin A | 3% | Vitamin C | 60% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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