Beef and Salsa Fajitas

Ingredients

• 8 8-inch flour tortillas 
• 2 tablespoons cilantro leaves fresh minced
• 2 cloves garlic minced
• 1 small bell pepper green
• 2 tablespoons green onions chopped
• 0.3 teaspoon ground pepper red
• 1 tablespoon jalapeno minced seeded
• 0.3 cup beer light
• 0.3 cup juice of lime 
• 1 tablespoon olives ripe chopped
• 1 teaspoon oregano dried whole
• 1 small purple onion cut into 8 wedges
• 1 small bell pepper sweet red
• 2 tablespoons red wine vinegar 
• 1 cup tomatoes diced
• 1 pound top round steak boneless lean
• 1 small bell pepper sweet yellow

Equipment

• grill
• aluminum foil
• ziploc bags
• skewers
• metal skewers

Directions

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.
2. Place pepper wedges, steak, and onion in bag; seal bag, and shake. Marinate in refrigerator 8 hours.
3. Combine tomato and next 5 ingredients. Cover and chill.
4. 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).
5. 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.
6. 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.