Fajitas

• 1 1/2 lb. boneless sirloin steak (1 1/2-inches thick)
• 1/4 c. vegetable oil
• 1/4 c. Merlot red wine
• 1 tsp. sugar
• 1 tsp. oregano
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 10 large flour tortillas
• 2 large onions, sliced
• 2 medium green peppers, cut in 1/4-inch strips
• 2 Tbsp. vegetable oil
• picante sauce
• 1 c. shredded Cheddar or Monterey Jack cheese
• guacamole
• 3/4 c. sour cream

1. Trim fat from beef.
2. Prick beef with fork in several places. Mix 1/4 cup oil, wine, sugar, oregano, chili powder, garlic powder, salt and pepper in ungreased square baking dish.
3. Place beef in dish, turning once to coat both sides.
4. Cover and refrigerate, turning beef occasionally at least 8 hours but no longer than 24 hours.
5. Wrap tortillas in aluminum foil and heat in a 325u0b0 oven until warm, about 15 minutes.
6. Remove from oven; keep tortillas wrapped.
7. Remove beef from marinade; reserve marinade. Set oven control to broil or 550u0b0.

boneless sirloin steak, vegetable oil, merlot red wine, sugar, oregano, chili powder, garlic powder, salt, pepper, flour tortillas, onions, green peppers, vegetable oil, picante sauce, cheese, guacamole, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629689 (may not work)