4 Servings 10 min Cook
1 Lb Beef Tenderloin
1 Tbsp Chili Powder
1/2 Tsp, ground Oregano
1/4 Tsp Sugar
8 Tortilla Tortillas
1 Tbsp Vegetable Oil
1 Medium (2-1/2" dia) Onions
3/4 Tsp Salt
Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips.
Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
Heat a large nonstick skillet over high heat.
Meanwhile, wrap the 6" tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute.
Let sit, wrapped in the dishtowel, until ready to serve.
When the skillet is hot, add the oil.
Add the seasoned steak in an even layer.
Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more.
Transfer the steak to a medium bowl.
Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
Wrap steak and onions into tortillas and enjoy!
