I was craving that flavor but had to make it healthier--less oil, more vegetables. Here is my version, with southwestern seasonings. (Weight Watchers-friendly; 7 POINTS.)
1 pound round steak, cut approximately 3/4" thick
3/4 teaspoon fajita seasoning
1/4 teaspoon ground cumin
1/4 teaspoon Mrs. Dash Southwest Chipotle seasoning (or 1/8 teaspoon cayenne pepper)
1 teaspoon kosher salt
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium Vidalia onion, peeled and sliced into half-moons
1 large green bell pepper, stemmed, seeded and cut into thin strips
3 cloves garlic, minced
1 1/2 cups Newman's Own Farmer's Garden Salsa (Medium)*
1/2 cup water
2 cups hot cooked white rice
Spread plastic wrap over a large cutting board. Cut steak into four pieces. Place the pieces of steak on top of the plastic. Cover with another sheet of plastic wrap. Pound with a meat mallet to 1/2-inch thickness. Combine seasonings and flour in a large zip-top bag. Add the pieces to the bag one at a time, seal it up and shake to coat evenly. Set the meat aside.
Heat the oil in a large nonstick skillet over medium heat. Add the meat and brown well on both sides. Remove the meat to a plate.
Add the onions and peppers to the pan drippings; lightly brown the vegetables. Add the minced garlic; cook for one minute. Deglaze the pan with the salsa and water. Bring to a boil. Reduce the heat. Return the steaks to the pan. Cover and cook for 1 1/2-2 hours, or until tender. Serves 4.
*Note: Any tomato-based salsa would be great. I love this particular salsa because it contains grated carrot, which adds a lot of richness to the dish.
Also, you can transfer this to a slow cooker and cook on High heat for four hours.