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Broiled Steak Fajitas

"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." —Amber Jensen, Whispering Pines, North Carolina

6 ServingsPrep: 30 min. + marinating Broil: 10 min.

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

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.
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

2 of 2

Broiled Steak Fajitas (continued)

Directions (continued)

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.
Meanwhile, in a large skillet, saute onions and peppers in oil until
tender. Serve on tortillas with beef and toppings. Yield: 6
servings.

Nutrition Facts: 2 fajitas (calculated without toppings) equals 778 calories, 31 g fat (6 g saturated fat), 46 mg cholesterol, 1,143 mg sodium, 73 g carbohydrate, 15 g fiber, 38 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.