Steak Fajitas with Guacamole and Fixings
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 999
- Total Fat
- 50
- Saturated Fat
- 12
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 14
- Protein
- 45
- Cholesterol
- 98
- Sodium
- 1601
- Total: 2 hr 45 min (includes marinating time)
- Active: 45 min
Ingredients
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
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
Directions
- 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.