Total Steps
5
Ingredients
17
Tools Needed
5
Ingredients
- 1 pound Boneless Sirloin Steak
- 1/4 cup Vegetable Oil (for marinade)
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Dried Oregano Leaves
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 10 count Large Flour Tortillas
- 2 count Large Sliced Onions
- 2 count Medium Green/Red Bell Peppers (1/4-inch slices)
- 2 tablespoons Vegetable Oil (for cooking)
- 1 cup Shredded Cheddar Cheese (or Monterey Jack)
- 8 ounces Picante Sauce
- 1 1/2 cups Guacamole
- 3/4 cup Sour Cream
Instructions
Step 1
Trim excess fat from the boneless sirloin steak and prick it in several places with a fork. In an 8-inch square baking dish, combine 1/4 cup vegetable oil, red wine vinegar, sugar, dried oregano leaves, chili powder, garlic powder, salt, and black pepper to form the marinade. Place the steak in the dish, turning to coat all sides with the marinade. Cover and refrigerate for 8-12 hours, turning the beef occasionally.
Step 2
When ready to serve, preheat oven to 325°F (160°C). Wrap the flour tortillas in foil and heat in the oven for about 15 minutes or until warmed through. Remove from oven and keep warm by leaving them in the foil.
Step 3
Remove the beef from the marinade, reserving the marinade. Set the oven to broil. Broil the beef about 3 inches from the heat until browned, approximately 8 minutes. Turn the beef, brush with the reserved marinade, and broil for another 8 minutes longer or until it reaches your preferred doneness (16 minutes total will cook the beef to medium).
Step 4
Remove the broiled beef from the oven and place it on a serving platter. Slice the beef into very thin diagonal slices.
Step 5
Serve the sliced fajita steak with the warmed tortillas, sliced onions, 1/4-inch sliced green/red bell peppers, shredded Cheddar cheese (or Monterey Jack), picante sauce, guacamole, and sour cream.