|1½ pounds||Steak,Boneless Sirloin -- 1 in|
¼ Cup Oil,Vegetable ¼ Cup Wine Vinegar,Red 1 Teaspoon Sugar 1 Teaspoon Oregano,Dried Leaves 1 Teaspoon Chili Powder ½ Teaspoon Garlic Powder ½ Teaspoon Salt ¼ Teaspoon Black Pepper 10 Large Tortilla,Flour 2 Large Onions -- Sliced 2 Medium Bell Peppers,Green/Red -- ¼-in 2 Tablespoons Oil,Vegetable 1 Cup Cheddar Cheese,Shredded* 8 Ounces Picante Sauce Guacamole** ¾ Cup Sour Cream *Use Monterey Jack cheese if you prefer. **Use homemade or purchase guacamole,about 1½ cups. 1-Trim excess fat from steak. Prick steak in several places with a fork. Mix ¼ cup oil, wine vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper. Place in 8-in square baking dish. Place beef in dish and turn to coat all sides with the marinade.
Cover and refrigerate 8-12 hours, turning beef occasionally. 2-Wrap tortillas in foil and heat in 325 degree oven about 15 minutes or until warmed. Remove from oven and keep warm by leaving in foil. 3-Remove beef from marinade and reserve the marinade. Set oven to broil. Broil beef about 3 inches from heat until brown, about 8 minutes. Turn and brush with marinade; broil 8 minutes longer or until as done as you prefer. 16 minutes total will cook beef to medium done stage. 4-Remove beef and place on serving platter. Slice beef into very thin diagonal slices. 5-For each serving, place some beef, onion, green or red pepper, cheese, picante sauce, Guacamole and sour cream in center of each tortilla. fold 1 end up about 1-inch over meat mixture; fold right and left sides over folded ends.
Yield: 5 servings of 2 fajitas each.
Recipe By : Jo Anne Merrill File
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