Steak Fajitas

In a large bowl, combine the orange juice, vinegar, garlic, seasoned salt, oregano, cumin and cayenne. Add the beef, turn it to coat it in the marinade, and set it aside.

In a skillet, saute the onion and peppers in 1 tablespoon of oil until they're crisp-tender. Remove them from the skillet and set them aside. Editor's Tip: If the vegetables start releasing water and are steaming rather than browning, increase the heat under the skillet.

Drain the beef and discard the marinade. In the same skillet, cook the beef in the remaining tablespoon of oil until it reaches the desired doneness, two to four minutes. Return the vegetables to the pan and heat them through.

Spoon the meat and vegetables onto the tortillas. If desired, top them with cheese and serve them with picante sauce and sour cream. Editor's Tip: Warm your tortillas in a separate skillet or directly over a gas flame to lightly toast them and make them more pliable.