Place meat in shallow pan.

Pour marinade over and refrigerate 3 hours.

Remove meat from marinade and cut into 1/2 x 3-inch strips.

Melt margarine in 1 large skillet.

Add onions, peppers and seasoning salt; sauté until tender.

Place meat into large cast-iron skillet and sear over medium heat until browned.

Add vegetables.

Place tomatoes over both meat and vegetables.

Garnish with lemon wedges.

Serves 6.

For Chicken Fajitas, use 3 pounds of chicken breasts.

Marinate and cut as before.

Combine in large pot and make sure it's well blended.

On the side, serve hot corn or flour tortillas, refried beans, guacamole and hot pepper relish.