Mexican : Maria's Fajitas

• 1/4 cup silver tequila
  
• 1 tablespoon lime juice
  
• 1 tablespoon soy sauce
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/4 teaspoon ground black pepper
  
• 2 1/2 pounds (1/2-inch-thick) beef top sirloin, trimmed
  

• 1/4 cup chopped fresh New Mexican green chiles
  
• 1/4 cup chopped jalapeño peppers
  
• 1/4 cup chopped tomatoes
  
• 1/4 cup chopped onions
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 clove garlic, minced
  

• 2 tablespoons vegetable oil
  
• 2 green bell peppers, cut into strips (about 3 cups)
  
• 2 medium onions, halved and sliced (2 cups)
  
• 2 medium tomatoes, diced (2 cups)
  
• Flour tortillas
  
• Guacamole
  
• Sour cream
  

For marinade, combine tequila, lime juice, soy sauce, TABASCO^® Sauce, and black pepper in a large bowl; mix well. Add beef and toss to coat well; cover and refrigerate 24 hours, turning meat occasionally.

Combine all pico de gallo ingredients in a small bowl and mix well; cover and chill for 1 hour. Drain steaks and grill over medium-high heat to desired doneness. Let stand 5 minutes; cut into 3 x 1/4-inch strips.

To make fajitas, heat oil in a large skillet over high heat. Add peppers, onions, and tomatoes and sauté until softened, about 5 minutes. Add beef and cook 5 minutes more. If desired, pour mixture into a preheated cast-iron fajita pan and serve sizzling.

To serve, spoon meat mixture onto flour tortillas; top with pico de gallo, guacamole, and sour cream.

Makes 6 servings.