VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 1/2 LB boneless sirloin steak, cut into 1/2-inch slices |
| 1/4 cup oil |
| 1 clove garlic, minced |
| 1/4 cup red wine vinegar |
| 1 Tbsp cumin |
| 1 tsp sugar |
| 1 tsp dried oregano leaves |
| 1 tsp chili powder |
| 1/2 tsp garlic powder |
| 1/2 tsp salt |
| 1/4 tsp pepper |
| 10 flour tortillas (8-10-inch) |
| 2 large onions, sliced |
| 1/2 cup cherry tomatoes |
| 2 medium bell peppers (1-red; 1 green) cut into 1/4-inch strips |
| 2 Tbsp oil |
| 8 oz picante sauce or salsa of choice (see SALSA) |
| 1 cup shredded cheddar or Monterey Jack cheese (about 4 oz) |
| Guacamole to taste (see GUACAMOLE or GUACAMOLE 2) |
| 3/4 cup sour cream |
DIRECTIONS: Combine oil, vinegar, sugar, oregano, chili powder in a large 2-inch deep baking dish. Place beef in the dish & turn beef to coat each slice well. Cover & refrigerate turning several times, for about 8 hours. Warm the tortillas & cover to keep warm. Drain marinade & reserve. Broil the beef at 500 F until medium rare, about 5-8 minutes, turning once. Add the vegetables & cook until vegetables are tender crisp. Divide mixture between tortillas, add sauce, cheese then sour cream & guacamole. Fold the tortilla over & serve.
SERVINGS: 4-5
BEEF FAJITAS