Margarita Steak Fajitas

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
425
protein 
36 g
sodium 
580 mg
carbohydrates 
40 g
fat 
13 g
fiber  
4 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Marinade
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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.