Ingredients
1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch stripsMARINADE:3 tablespoons canola oil2 tablespoons lemon juice1 teaspoon dried oregano1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepperFAJITAS:1/2 medium onion, sliced1 medium sweet red pepper, sliced into thin strips2 tablespoons canola oil, divided8 flour tortilla shells, warmed2 avocados, peeled and slicedSalsaSour cream
Preparation
In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times.
Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through.
To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
