Grilled Steak Fajitas

By Addie

“We loved "Fajita Fridays" at Grandma's, with Grandpa at the grill, and the cousins stuffing fresh veggies and sirloin steak into soft flour tortillas.”

Ingredients

• 1 1/4 pounds top sirloin steak, about 3/4 inch thick
• 1 large sweet onion, cut into 1/2-inch wedges
• 1 medium red bell pepper, deseeded and cut into 1/2-inch strips
• 1 medium green bell pepper, deseeded and cut into 1/2-inch strips
• 1 cup red-wine vinaigrette
• 2 tablespoons fresh-squeezed lime juice
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 8 small (7-inch) flour tortillas
• 1/2 cup sour cream
• 1/2 cup salsa
• 1/2 cup guacamole

Preparation

Step 1

Place the steak in a large resealable plastic bag. Place the onion and bell peppers in a separate large resealable plastic bag. Combine the vinaigrette, lime juice, cilantro, chili powder, garlic and oregano in a small bowl. Pour 1/3 cup over the steak. Pour the remaining marinade over the vegetables. Refrigerate, turning the bags occasionally, for 2 to 6 hours.

Preheat grill to medium heat. Remove the steak and vegetables from the bags. Discard the marinade. Place the vegetables in a grill basket. Grill the steak for 6 minutes. Turn the steak over and place the basket with the vegetables on the grill rack. Grill, stirring the vegetables once, until the steak is cooked to medium doneness and the vegetables are crisp-tender, 7 to 10 minutes longer.

Transfer the steak to a cutting board. Cover loosely with foil. Let stand for 5 minutes. Thinly slice the steak across the grain. Divide the steak and vegetables evenly among the tortillas. Fold each in half. Serve with the sour cream, salsa and guacamole.


Grandma's Secret Tip:

While the coals were still hot, Grandma liked to heat the tortillas on the grill. She'd wrap 4 tortillas in foil, making 2 foil packets and place them on the grill and heat, turning once, for 2 to 3 minutes.