Canyon Ranch Blog

Margarita Steak Fajitas

Nutrition Information (per serving)

36 g
580 mg
40 g
13 g
4 g
72 mg

¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup beer or tequila
1 Tbsp sea salt
1 Tbsp chili powder
2 Tbsp minced garlic
2 Tbsp cane sugar
1 Tbsp extra virgin olive oil

1 lb top sirloin cleaned and cut into 1-oz strips
1 cup sliced red and yellow bell pepper
1 cup sliced onions
4 whole-wheat flour tortillas (9-in diameter)
½ cup Guacamole
½ cup salsa
½ cup fat-free sour cream

  1. In a shallow glass baking dish, combine marinade ingredients and mix well.
  2. Cover steak strips with marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
  3. Prepare hot coals for grilling or preheat broiler.
  4. Lift strips from marinade and grill or broil for1 to 2 minutes per side.
  5. While steak is grilling, lightly spray a medium sauté pan with cooking spray. Over medium heat, sauté bell pepper strips and onions until just tender. Keep warm.
  6. Divide cooked steak strips into 4 servings and serve with whole-wheat tortilla, ¼ cup bell pepper, ¼ cup onion and 2 tablespoons each guacamole, salsa and sour cream.
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