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Broiled Steak Fajitas

 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.


  • 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


  • 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.
Nutritional 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.