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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I make these hearty fajitas all the time. Sometimes I like to add Portobello mushrooms to the onion and pepper mixture. The whole family loves them. âAmber Jensen, Whispering Pines, North Carolina Ingredients:
1/2 cup plus 2 tablespoons olive oil, divided |
1/2 cup red wine vinegar |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
2 teaspoons sugar |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
1-1/2 pounds beef top sirloin steak |
2 large onions, sliced |
1 large green pepper, cut into strips |
1 large sweet red pepper, cut into strips |
12 flour tortillas (10 inches), warmed |
optional toppings: picante sauce, shredded cheese, guacamole and sour cream |
Directions:
1. In a small bowl, combine 1/2 cup oil, vinegar, oregano, sugar, chili powder, salt, garlic powder and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain steak and discard marinade. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
3. Meanwhile, in a large skillet, saute onions and peppers in oil until tender. Serve on tortillas with beef and toppings. Yield: 6 servings.
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