Broiled Steak Fajitas
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
YIELD: 6 servings.
"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
Ingredients
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1/2 cup plus 2 tablespoons olive oil, divided
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1/2 cup red wine vinegar
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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2 teaspoons sugar
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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1-1/2 pounds beef top sirloin steak
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2 large onions, sliced
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1 large green pepper, cut into strips
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1 large sweet red pepper, cut into strips
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12 flour tortillas (10 inches), warmed
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Optional toppings: Picante sauce, shredded cheese, guacamole and sour cream
Directions
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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 shallow dish. Add the beef and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
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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 thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
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3.
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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