You are here: Home » Recipes » Beef and Salsa Fajitas Beef and Salsa Fajitas Recipe by Relish ContributorKitchen Tested Yield 4 servings This marinade is so good that you'll enjoy these fajitas equally well prepared inside or on the grill. PrintEmail The meat takes eight hours to marinate, so plan ahead. Ingredients 2/3 cup lime juice1 cup light beer2 tablespoons minced fresh cilantro2 teaspoons dried oregano1/4 teaspoon crushed red pepper flakes1 teaspoon dried cumin1 garlic clove, minced1 green bell pepper, seeded and cut into 1-inch squares1 red bell pepper, seeded and cut into 1-inch squares2 pounds lean, boneless, top round steak1 small red onion, cut into rings1 1/2 cups diced tomato2/3 cup chopped green onions1/4 cup chopped fresh cilantro3 tablespoons red wine vinegar1 tablespoon chopped jalapeno pepper8 (8-inch) flour tortillas Instructions 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.