Sizzling Steak and Onion Fajitas
1-3/4 pounds top sirloin steak, about 1-inch thick
1 cup coarsely chopped onion
10 medium to large garlic cloves
5 Serrano peppers, stemmed and seeded
1/2 cup lime juice
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
4 teaspoons chile powder
2 tablespoons butter
2 tablespoons olive oil
3 medium onions, cut into narrow wedges
3 bell peppers, thinly sliced
12 flour tortillas
2 limes, wedged
1 pound jalapeno jack cheese, grated
For Marinade: Finely chop in a food processor onion, garlic and peppers. Add remaining marinade ingredients and process to blend. Reserve half of marinade and refrigerate. Spread remaining half of marinade on steak, coating all sides. Pierce steak with a fork for extra marinade penetration, if desired. Cover and marinate in refrigerator from 2 to 12 hours.
Remove steak and discard meat marinade. Start grilling steak at high heat for 8 to 10 minutes or until desired degree of doneness. At the same time, heat butter and oil in a large skillet over high heat. Add onions and peppers, sautéing for 6 to 8 minutes until tender. Add reserved marinade to onion mixture and heat through. Slice steak across grain into narrow strips. Toss steak strips with onion mixture in skillet.
To Serve: Fill tortilla with beef-onion combination. Squirt with lime juice, if desired. Top with grated cheese, sour cream and salsa. Makes 6 servings.
Recipe and image provided by the National Onion Association
Photographed by Lori Rice (2016)
Per serving: About 1178 calories, 70 g protein, 97 g carbohydrates, 57 g fat, 44% cal from fat, 183 mg cholesterol, 1876 mg sodium, 12 g fiber.