1 lb. skirt steak
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tsp. garlic (powder)
1 tsp. seasoned salt
1/2 tsp. oregano
1/2 tsp. pepper
1 c. green pepper, strips
1 c. onion wedges
1 c. tomato wedges
1/2 c. salsa
8 hot soft - tortillas
3 tbsp. oil

In bowl combine first 7 ingredients. Cover and refrigerate 6-8 hours to marinate. In large skillet, heat 3 tablespoons oil very hot. Saute meat about 30 seconds until meat being to lose redness. Slice green pepper into strips and onion into THIN wedges. Add to skillet; cook 1-2 minutes, stirring.

Add tomatoes and salsa, simmer stir-frying 1 minute longer. Serve immediately with additional salsa. Place hot tortilla on plate and top with meat and vegetables, top with salsa. Can use chicken and burgundy wine to marinate.