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Cut off fat from fajita meat and/or skin. Sprinkle fajita seasoning on both sides of meat. Using a container with a sealable lid, lay meat in container, pouring dressing over meat at each layer. Make sure dressing covers meat. Seal with lid; refrigerate overnight for the best results. Grill meat until desired doneness. Slice thin across the grain; serve hot. Saute some onions and green peppers; mix with the meat, if desired. Keep meat hot; serve with flour tortillas and anything else you like.
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