Flank Steak Fajitas with Guacamole
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons chile powder
- 6 tablespoons olive oil, divided
- 3 pounds flank steak
- Kosher salt and freshly ground black pepper, to taste
- 2 onions, sliced
- 4 spicy chile peppers, seeded and sliced
- 2 tablespoons olive oil
- 3 ripe avocados, halved, pitted, peeled and diced
- 1 small red onion, diced
- 1 small tomato, diced
- 2 cloves garlic, chopped
- Juice of 1 Meyer lemon
- 1 lime, juiced, plus 2 limes, zest and juice, divided
- 2 cups sour cream
In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
Preheat a grill or grill pan on high heat.
Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Aria Kagan
Recipe courtesy of Sunny Anderson