Steak & Pepper Fajitas

33

Whether you grill or broil these fajitas, they soon will be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.

8
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)
1 cup Pace® Picante Sauce
1 tablespoon vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium red onion, sliced
1 tablespoon chopped fresh cilantro leaves
8 (8-inch) flour tortillas, warmed
4 ounces shredded Cheddar cheese (about 1 cup)
1 Lightly oil the grill rack and heat the grill to medium. Grill or broil the steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with 1/3 cup of the picante sauce. 2 Heat the oil in a 10-inch skillet over medium heat. Add the peppers and the onion and cook until they're tender-crisp. Stir the remaining picante sauce and the cilantro in the skillet and heat to a boil. 3 Slice the steak into thin strips and place down the center of each tortilla. Top with the pepper mixture and the cheese. Fold the tortilla around the filling. Serve with additional picante sauce.
Nutritions

Calories
866

Sodium
2387mg
99% DV

Fat
24g
37% DV

Protein
39g
78% DV

Carbs
119g
40% DV

Fiber
7g
28% DV