Flank Steak Fajitas with Guacamole

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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.
  2. Preheat a grill or grill pan on high heat.
  3. 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.
  4. 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.
  5. 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.