Beef and Salsa Fajitas

  • Yield: 4 servings

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


2/3cup lime juice
1cup light beer
2tablespoons minced fresh cilantro
2teaspoons dried oregano
1/4teaspoon crushed red pepper flakes
1teaspoon 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
2pounds lean, boneless, top round steak
1small red onion, cut into rings
1 1/2cups diced tomato
2/3cup chopped green onions
1/4cup chopped fresh cilantro
3tablespoons red wine vinegar
1tablespoon 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.

Nutritional Info *per serving

  • Calories 687
  • Fat 18g
  • Saturated Fat 5.1g
  • Cholesterol 130mg
  • Sodium 614mg
  • Carbohydrate 71.6g
  • Protein 55.3g