Photo: Flank Steak Fajitas with Guacamole Recipe
Ingredients
Steak:
- 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
Directions
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.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By lorrie.todd
on May 15, 2012
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This was perfect. Delicious and quick to prepare
By tinacooksgreat
on April 19, 2012
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Yum! I made this for dinner tonight and it was a big hit! Very delicious! The only thing I did differently was to add about two-three tablespoons of lime juice to the marinade. I also added just a touch more olive oil.
I do think the proportions are correct. If they were changed to teaspoons, the seasoning wouldn't be strong enough.
This recipe is definately going on my favorites list.
By graygil_13091085
Catonsville, 60
on August 22, 2010
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While the flavor was good I think the measurements on the dry spices for the marinade where off. I think they should have been in teaspoons, not tablespoons because it was more like a dry rub than a marinade. There was not enough liquid from the olive oil to simmer. Other than that the flavor was good and will make again but will use teaspoons instead of tablespoons. P.s. I did not make the guacamole with this recipe.
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