Fall Vegetable Fajitas

In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

For a charcoal or gas grill, place beef and vegetables in a grill basket directly over medium-high heat. Cover and grill for 8 to 10 minutes or until meat is browned, stirring once . Remove basket from grill. Place tortillas on grill rack. Cover and grill for 1 minute, turning once.

Divide beed and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired.