Smoky flavor is the star in Smoked Paprika-Rubbed Steak Fajitas. Olives and feta cheese add a Mediterranean twist on the sizzling favorite.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 328
Sodium: 803mg
Fat: 16g
Carbohydrates: 25g
Cholesterol: 42mg
Fiber: 1g
Protein: 21g

Smoked Paprika-Rubbed Steak Fajitas

Ingredients

1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean
1/2 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 1/4 pounds boneless beef sirloin steak, 1-inch thick
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large Spanish onion, halved and thinly sliced (2 cups)
2/3 cup pitted Spanish olives, quartered
8 flour tortillas (8-inch), warmed
4 ounces crumbled feta cheese

Directions

1. Preheat broiler. Mix smoked paprika, garlic powder, oregano, salt and pepper in large bowl. Rub 1 tablespoon of the spice mixture onto both sides of steak. Place steak in foil-lined baking pan. Stir oil and vinegar into remaining spice mixture. Add onions; toss until coated. Arrange around steak in pan.

2. Broil steak 3 to 4 inches from heat for 15 minutes or until desired doneness, turning once and stirring onions. Let steak stand 5 minutes before slicing. Cut steak in half lengthwise and then into thin slices.

3. Toss steak slices with onions, pan juices and olives. Place 1/3 cup steak mixture in center of each warmed tortilla. Sprinkle each with feta cheese. Fold over sides of tortilla to serve.

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