"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
Broiled Steak Fajitas
Broiled Steak Fajitas
Prep Time
30 min
Cook Time
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
- 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 shallow dish. Add the beef and turn to coat. Cover; 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 medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 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.
Nutrition Facts
2 fajitas: 788 calories, 34g fat (9g saturated fat), 46mg cholesterol, 1430mg sodium, 82g carbohydrate (10g sugars, 8g fiber), 37g protein.
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