Fajitas

1  lb  flank steak, cut across-grain, in 1/4" strips
2  Tbs  corn oil
2  Tbs  lemon juice
1  tsp  garlic powder
1  tsp  seasoned salt
1/2  tsp  ground oregano
1/2  tsp  pepper
1/8  tsp  liquid smoke (oprional)
1  onion, cut into thin wedges
1  green pepper, cut into thin strips
8  flour tortillas, warmed

Combine all, except tortillas. Cover and chill 8 hours to marinate.

In a 10" skillet, hest 3 Tbs oil over high hest until very hot. Saute half the meat at a time, about 30 seconds, to lose redness. Add half the green peppers and onions. Continue cooking about 2 minutes, or until crisp but teder, stirring frequently. Remove from heat and repeat with the remaining peppers and onions.
Return all to skillet and heat for 1 minute.

To serve, place mixture in the middle of a warmed tortilla. Top with any or all of the topping ingrediets listed below. Roll up, tucking the bottom edge in first to prevent leaking while eating.

Toppings:
Chopped lettuce
Shredded cheddar cheese
Sour cream
Diced avocado
Diced ripe (black) olives
Diced tomato
Salsa