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Mexican Steak Fajitas
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. —Shirley Hilger, Lincoln, Nebraska
Ingredients
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 4 garlic cloves, minced
- 1 teaspoon seasoned salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 pound beef top sirloin steak, cut into 1/4-inch strips
- 1 medium onion, thinly sliced
- 1 medium green pepper, thinly sliced
- 1 medium sweet red pepper, thinly sliced
- 2 tablespoons canola oil, divided
- 6 flour tortillas (10 inches)
- Optional: Shredded cheddar cheese, picante sauce and sour cream
Directions
- 1. In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside.
- 2. Drain and discard marinade from beef. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts
1 fajita: 304 calories, 11g fat (2g saturated fat), 31mg cholesterol, 425mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 21g protein.
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