Beef and Salsa Fajitas

Name: Beef and Salsa Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 8-inchs (8-inch) flour tortillas; 2 Tbsps minced fresh cilantro; 2 cloves garlic, minced; 1 small green pepper; 2 Tbsps chopped green onions; 0 teaspoons ground red pepper; 1 Tbsp seeded and minced jalapeno pepper; 59 milliliters light beer; 59 milliliters lime juice; 1 Tbsp chopped ripe olives; 1 teaspoon dried whole oregano; 1 small purple onion, cut into 8 wedges; 1 small sweet red pepper; 2 Tbsps red wine vinegar; 237 milliliters diced tomato; 454 grams lean boneless top round steak; 1 small sweet yellow pepper

Beef and Salsa Fajitas is a dairy free recipe with 8 servings. One serving contains 256 calories, 18g of protein, and 6g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up jalapeno pepper, bell pepper, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Peppers

Shake

Equipment you will use

Ziploc Bags

Place pepper wedges, steak, and onion in bag; seal bag, and shake. Marinate in refrigerator 8 hours.

Ingredients you will need

Pepper

Onion

Shake

Steak

Combine tomato and next 5 ingredients. Cover and chill.

Ingredients you will need

Tomato

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).

Ingredients you will need

Cooking Spray

Vegetable

Marinade

Steak

Equipment you will use

Metal Skewers

Grill

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.

Ingredients you will need

Vegetable

Wrap

Steak

Equipment you will use

Aluminum Foil

Skewers

Grill

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.

Ingredients you will need

Vegetable

Tortilla

Tomato

Grains

Salsa

Steak

Roll

Equipment

Ingredients

Servings:

88-inchs

(8-inch) flour tortillas 2Tbsps

minced fresh cilantro 2cloves

garlic, minced 1small

green pepper 2Tbsps

chopped green onions 0teaspoons

ground red pepper 1Tbsp

seeded and minced jalapeno pepper 59milliliters

light beer 59milliliters

lime juice 1Tbsp

chopped ripe olives 1teaspoon

dried whole oregano 1small

purple onion, cut into 8 wedges 1small

sweet red pepper 2Tbsps

red wine vinegar 237milliliters

diced tomato 454grams

lean boneless top round steak 1small

sweet yellow pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.