Buffalo Steak Fajitas 

11/2 lb Sirloin or Ribeye Buffalo Steaks 1 med Onion, wedges 1 med Green Pepper, julienned 1 sm can Green Chilies, chopped 1/2 c. Lemon Juice 1/2 c Cider Vinegar	1/2 c Sunflower Oil Minced Garlic 1 T. Worcestershire Sauce 1 tsp Oregano 1/2 tsp Salt & Pepper 12 Flour Tortillas
Place buffalo steaks into a resealable plastic bag. Place onion wedges and green pepper into a second resealable plastic bag. Combine chilies, lemon juice, vinegar oil, Worcestershire sauce and seasonings. Pour 1 1/2 cups over meat, and remaining marinade over vegetables. Refrigerate overnight. Drain meat and vegetables; discard marinade. Cook meat in vegetables in a Dutch oven at 325º until desired doneness. (Meat and vegetables can also be grilled on foil.) Cut steak into 1/8-inch slices. Warm tortillas, place meat on tortillas, top with vegetables and roll up. Can be served with salsa, sour cream and shredded Cheddar cheese.   We also like to add sliced ripe olives.
	Shane and Jana Sickler