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Eating something salty after a run can help your body rehydrate better. Olives are a good-for-you snack to satisfy your salty cravings that give you an added nutritional punch. For more tips and recipe ideas, follow us on Instagram @pearls_olives, Facebook @PearlsOlives or visit the Pearls site.

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Smoked Paprika Rubbed Steak Fajitas

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 8 servings.

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

Ingredients

  1 Tbs McCormick® Gourmet Collection Paprika, Smoked

  1 tsp McCormick® Gourmet Collection Garlic Powder

  1 tsp McCormick® Gourmet Collection Oregano Leaves, Mediterranean

  1/2 tsp salt

  1/4 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1 1/4 lbs boneless beef sirloin steak, 1-inch thick

  2 Tbs olive oil

  1 Tbs 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 oz crumbled feta cheese

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Directions

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.

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.

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.