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Beef and Salsa Fajitas

Yield 8 fajitas.

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

Nutrition Information

  • calories 234
  • caloriesfromfat 23 %
  • fat 5.9 g
  • satfat 1.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.2 g
  • carbohydrate 26.6 g
  • fiber 0.0 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 212 mg
  • calcium 0.0 mg

How to Make It

  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 (350° to 400°). 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.

Light and Luscious