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Smoky flavor is the star in Smoked Paprika-Rubbed Steak Fajitas. Olives and feta cheese add a Mediterranean twist on the sizzling favorite.
1 tablespoon McCormick Gourmet™ Paprika, Smoked
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Oregano, Mediterranean
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 1/4 pounds boneless beef sirloin steak, 1-inch thick
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large onion, thinly sliced
2/3 cup pitted Spanish olives, quartered
8 (8-inch) flour tortillas, warmed
4 ounces crumbled feta cheese
Preheat broiler. Mix smoked paprika, garlic powder, oregano, salt and pepper in large bowl. Place steak in foil-lined baking pan. Rub 1 tablespoon of the spice mixture onto both sides of steak. 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. Serve in warmed tortillas. Sprinkle with feta cheese.
(Amount per serving)