Fajita Steak Salad

The acid in Diet Coke helps tenderize the meat in this steak salad. This filling salad has just 253 calories.

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Associated Press

Fajita Steak Salad uses an unlikely but very successful marinade of Diet Coke to tenderize the steak prior to cooking.

FAJITA STEAK SALAD

Start to finish: 45 minutes (15 minutes active)

Servings: 1

3 ounces raw boneless lean top sirloin, thinly sliced

4 ounces Diet Coke

1/2 small yellow onion, sliced

1/2 medium yellow bell pepper, sliced

1/2 medium red bell pepper, sliced

3 cup chopped romaine lettuce

4 baked tortilla chips, crushed

1/4 cup salsa

2 tablespoons fat-free sour cream

In a small bowl, combine the steak slices and Diet Coke. Refrigerate for 30 minutes. Coat a nonstick skillet with cooking spray and heat over medium-high. Add the steak slices and all of the cola marinade to the skillet.

Cook for 1 to 2 minutes, or until the surface of the steak is no longer pink. Transfer the meat to a plate (leaving the marinade in the pan) and set aside.

Reduce the heat to medium. Add the onion to the skillet and saute for about 2 minutes. Add the yellow and red bell pepper and cook for another minute.

Return the steak to the skillet and cook for another minute.

To serve, arrange the lettuce in a large bowl. Top with steak and vegetable mixture. Top tortilla chips, salsa and sour cream.

-- Lisa Lillien's Hungry Girl, St. Martin's Griffin, 2008