For Marinade:
3 limes, juiced
2 green onions, chopped
3 garlic cloves, minced
3 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon crushed red pepper flakes
¼ teaspoon ground coriander /p

1. In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper and coriander. Whisk all the ingredients together.

For the fajita mixture:
Prepared marinade
12 ounces boneless top sirloin steak, cut into thin strips
Cooking
2 large yellow or red bell peppers, cut into strips
4 (¼-inch-thick) slices red onion
½ cup fresh or frozen corn kernels
¼ teaspoon salt
4 (7- or 8-inch) flour tortillas
1 (10-ounce) package romaine salad mixture

1. Reserve ¼ cup marinade for later use. Pour remaining marinade mixture into a large zip-top plastic bag, add steak. Refrigerate for 12 to 24 hours.

2. Place large nonstick skillet coated with cooking spray over medium-high heat. Remove beef from marinade and add beef to skillet. Cook 5 minutes or until meat is browned, turning occasionally.

3. Add bell peppers, onion, and corn kernels. Sprinkle vegetables with salt and add reserved marinade. Cook 2 minutes, stirring frequently.

4. Serve cooked beef and vegetable mixture over romaine lettuce. Serve with warm tortillas.