Beef And Salsa Fajitas Recipe

Name: Beef And Salsa Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 1/4 cup light beer; 2 tablespoons minced fresh cilantro; 1 teaspoon dried whole oregano; 1/4 teaspoon ground red pepper; 2 cloves garlic, minced; 1 small green pepper; 1 small sweet red pepper; 1 small sweet yellow pepper; 1 (1-pound) lean boneless top round steak; 1 small purple onion, cut into 8 wedges; 1 cup diced tomato; 2 tablespoons chopped green onions; 2 tablespoons minced fresh cilantro; 2 tablespoons red wine vinegar; 1 tablespoon chopped ripe olives; 1 tablespoon seeded and minced jalapeno pepper; Vegetable cooking spray; 8 (8-inch) flour tortillas

Servings: persons

1/4 cup lime juice
1/4 cup light beer
2 tablespoons minced fresh cilantro
1 teaspoon dried whole oregano
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1 small green pepper
1 small sweet red pepper
1 small sweet yellow pepper
1 (1-pound) lean boneless top round steak
1 small purple onion, cut into 8 wedges
1 cup diced tomato
2 tablespoons chopped green onions
2 tablespoons minced fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon chopped ripe olives
1 tablespoon seeded and minced jalapeno pepper
Vegetable cooking spray
8 (8-inch) flour tortillas

1
Combine first 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well. Seed green and sweet peppers; cut each into 8 wedges. Place pepper wedges, steak, and onion in bag; seal bag, and shake. Marinate in refrigerator 8 hours. Combine tomato and next 5 ingredients. Cover and chill.
2
Remove steak and vegetables from marinade, reserving marinade. Thread vegetables onto 4 (10-inch) metal skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place steak and skewers on rack. Grill vegetables, covered, 12 minutes or until tender, turning and basting occasionally. Grill steak 5 to 6 minutes on each side or to desired doneness, basting occasionally. Wrap tortillas in aluminum foil. Grill, covered, 2 minutes.
3
Cut steak diagonally across grain into 1/4-inch-wide slices. Divide steak and vegetables among tortillas. Top each with 3 tablespoons tomato salsa mixture; roll up tortillas.

846

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup lime juice, 1/4 cup light beer, 2 tablespoons minced fresh cilantro, 1 teaspoon dried whole oregano, and more.

Yes, Beef And Salsa Fajitas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef And Salsa Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions