Tequila Fajitas

Tequila Marinade:

• ½ c. fresh lime juice, marinade
• ½ c. peanut oil
• ¾ c. tequila
• 1 tbsp. garlic, finely chopped
• 2 tsp. cumin
• 2 tsp. oregano
• 1 tbsp. black pepper
• 2 tsp. fajita seasoning
• 1 tbsp. sugar
• ½ red onion, quartered
• 1 tbsp. hot sauce
• 1 tbsp. Triple Sec

Fajitas:

• 1 (2 ½ - 3 lbs.) top sirloin
• 2 - 3 poblano peppers, sliced
• 1 - 2 red onions, sliced
• 10 - 12 tortilla, warmed
• 8 oz. fresh guacamole, for garnish
• 3 tbsp. fresh cilantro, for garnish
• 8 oz. sour cream, for garnish

Place marinade ingredients in a blender or food processor and blend until smooth. Pierce sirloin several times on each side, then place in marinade in an airtight container. Refrigerate overnight.

Preheat grill to medium-high. Grill sirloin to desired doneness, reserving marinade, about 6 to 8 minutes per side for medium, then remove from heat and allow meat to rest 5 to 10 minutes.

Meanwhile, in a large saucepan over high heat, add remaining marinade and bring to a boil. Reduce heat to medium and add poblanos and onions. Cook until just tender, but still crunchy.

Slice steak across the grain and serve with warm tortillas, Tequila Marinade, fresh guacamole and sour cream.