Here's a day to celebrate with Tex-Mex and Margaritas.
1 pint fresh raspberries
3 oz tequila
2 oz triple sec
2 oz fresh lime juice
2 oz simple syrup (2c sugar dissolved in 1 cup boiling water then chilled)
2 cups ice
Additional fresh raspberries for garnish if desired
Put all ingredients in a blender. Blend until smooth. Pour into 2 chilled margarita glasses. Garnish with additional fresh raspberries if desired.
1 1/2 lbs flank steak
Your favorite Fajita Seasoning (I prefer Bolner's Fiesta Spices Fajita* Seasoning. Thanks neighbor Lisa)
One large salad with all the vegetables you like
2 large onions, sliced
1 large pepper, sliced
Reduced fat Mexican Blend Shredded Cheese
Tortilla Chips (optional)
Your favorite Salsa
Sprinkle the steak with fajita seasoning and let rest in the refrigerator for at least 30 minutes.
Make your salad. I used romaine, tomatoes, onions, and cucumbers.On a preheat grill, cook the steak for about 15 minutes for until desired doneness. Remove from heat, tent with foil and let rest 10 minutes before carving.
Meanwhile on a vegetable grill grate coated with cooking spray, cook the onions and peppers until lightly charred and softened.
Carve the steak into think strips. Top salad with grilled vegetables, 4 oz of steak strips, a tablespoon of shredded cheese and salsa. Garnish with tortilla chips if using.
* available at http://www.fiestaspices.com/