Steak Fajitas with Guacamole and Fixings

Total Time:
2 hr 45 min
25 min
2 hr
20 min

4 to 6 servings

  • Fajitas:
  • 2 pounds skirt steak
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons vegetable oil, plus more for the grill grates
  • 1/2 lime, juiced
  • 1/2 orange, juiced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne
  • 2 cloves garlic, finely grated
  • Kosher salt and freshly ground black pepper
  • Guacamole:
  • 2 large avocados, pitted and peeled
  • 1/2 lime, juiced
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced jalapeno
  • Kosher salt
  • For Serving:
  • 18 flour tortillas, warmed in the microwave
  • 2 cups pico de gallo
  • 1 cup chopped fresh cilantro
  • For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.

  • For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning.

  • Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil.

  • If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil.

  • Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter.

  • Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables.

  • Serve with the warm tortillas, guacamole, pico de gallo and cilantro.

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