Beef and Salsa Fajitas

Kitchen Tested
  • Yield 4 servings

This marinade is so good that you'll enjoy these fajitas equally well prepared inside or on the grill.

The meat takes eight hours to marinate, so plan ahead.


2/3 cup lime juice
1 cup light beer
2 tablespoons minced fresh cilantro
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried cumin
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch squares
1 red bell pepper, seeded and cut into 1-inch squares
2 pounds lean, boneless, top round steak
1 small red onion, cut into rings
1 1/2 cups diced tomato
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon chopped jalapeno pepper
8 (8-inch) flour tortillas


  1. Combine lime juice, beer, cilantro, oregano, red pepper flakes, cumin, garlic, green pepper and red pepper in a large heavy-duty zip-top plastic bag; seal bag and shake well.  Place steak and red onion in bag and marinate in refrigerator 8 hours.
  2. In a bowl, combine tomato, green onion, cilantro, vinegar and jalapeno.  Cover and chill.
  3. Remove steak and vegetables from marinade, reserving marinade.  Broil or grill steaks, basting occasionally with marinade, 5 to 6 minutes on each side, or until desired doneness is reached.  Cut the steak diagonally across the grain into 1/4-inch wide slices.
  4. In a skillet, saute marinated onion and green and red peppers until tender, about 5 minutes.
  5. Meanwhile, heat tortillas.  Divided steak and vegetables among tortillas.  Top each with 3 tablespoons tomato salsa mixture, roll up and serve.



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