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Broiled Steak Fajitas Recipe

"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
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min. YIELD:6 servings

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.

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.