Ingredients
1/2 cup plus 2 tablespoons olive oil, divided1/2 cup red wine vinegar2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 teaspoons sugar2 teaspoons chili powder1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon pepper1-1/2 pounds beef top sirloin steak2 large onions, sliced1 large green pepper, cut into strips1 large sweet red pepper, cut into strips12 flour tortillas (10 inches), warmedOptional toppings: Picante sauce, shredded cheese, guacamole and sour cream
Preparation
In a small bowl, combine 1/2 cup oil, vinegar, oregano, sugar, chili powder, salt, garlic powder and pepper. Pour 1/2 cup marinade into a shallow dish. Add the beef and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain steak and discard marinade. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
Meanwhile, in a large skillet, saute onions and peppers in oil until tender. Serve on tortillas with beef and toppings.
