Ingredients
- fajita shells
- 1 1/2 # boneless beef top sirloin steak
- 2 medium red or yellow bell peppers, cut in half
- 1 large sweet onion cut in slices
- 4 C uncooked corkscrew pasta
- 3 Tbsp fajita seasoning
- 1/4 C fresh cilantro, chopped
- 1/2 C lemon juice
- 6 Tbsp olive oil
- 4 cloves garlic, minced
Preparation
Step 1
Make marinade w/ lemon juice, 4 Tbsp olive oil, garlic, and 2 Tbsp fajita seasoning. Place beef steak and 1/4 C marinade in plastic bag, turning to coat. Close and put in refrigerator 15 min- 2 hrs. Reserve remaining marinade.
Remove steak and discard marinade. Place steak and peppers and onion on grill for 17-21 min, turning occasionally. Remove from grill and let stand 10 min
Cook pasta, drain. Combine reserved marinade w/ 2 Tbsp olive oil and 1 Tbsp fajita seasoning. Whisk until blended.
Cut steak lengthwise in half and then crosswise in thin slices. Cut peppers into strips, coarsely chop onions. Combine pasta, beef, peppers, onion, dressing and cilantro in bowl and mix. Cover and refrigerate 2 hrs or overnight. Serve w/ fajita shells.