• 1 pound sirloin or flank steak, trimmed and cut across the grain into 1/4-in. strips
  • Marinade:
  • 3 tablespoons cooking oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fajitas:
  • 2 tablespoons cooking oil, DIVIDED
  • 1/2 medium onion, sliced
  • 1 medium sweet red pepper, sliced into thin strips
  • 8 flour tortillas, warmed
  • 2 avocados, peeled and sliced
  • Salsa
  • Sour cream


In a small bowl, combine all marinade ingredients; toss with beef. Cover and refrigerate 3-6 hours or overnight, stirring several times. Drain meat before cooking. In a skillet, heat 1 tablespoon oil. Saute onion and pepper until crisp-tender; remove from pan. Add remaining oil and saute meat until no longer pink, about 4 minutes. Add vegetables to pan and heat through. To serve, place a spoonful, of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Yield: 4-6 servings.

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Submitted 6/13/05.
Source: The Best Of Country Cooking
Submitted By: Linda Wilson
Fantastic Beef Fajitas