These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. “This recipe is a family favorite as well as a great, easy company dish,” says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
These classic kabobs are a hearty way to use up your garden harvest. At our house, everyone fixes their own skewers for an all-in-one dinner. I sometimes substitute venison for beef.
—Christine Klessig of Amherst Junction, Wisconsin
With its flavorful marinade, Julee Wallberg’s flank steak makes a succulent meal. “I received this recipe from a friend, and it’s been a family favorite ever since.”—Julee Wallberg, Salt Lake City, Utah
"This is one of my very favorite recipes," writes Vicky Reinhold from her ranch in Sturgis, South Dakota. "I've made it countless times over the 45 years I've been married. Our children always asked for it on their birthdays, and it has a wonderful rich flavor...guess that's why we call it 'super'!"
The first time I tried this recipe was years ago when we were going to my in-laws for a Mother's Day dinner. We've made a few adjustments to the original recipe, only improving on the great taste.
-Paulette Barnett, Guelph, Ontario