Beef and Salsa Fajitas
- 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
- 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.
- In a bowl, combine tomato, green onion, cilantro, vinegar and jalapeno. Cover and chill.
- 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.
- In a skillet, saute marinated onion and green and red peppers until tender, about 5 minutes.
- Meanwhile, heat tortillas. Divided steak and vegetables among tortillas. Top each with 3 tablespoons tomato salsa mixture, roll up and serve.