Flank Steak Fajitas With Guacamole
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
62
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Ground Cumin2 tbsps
Garlic Powder2 tbsps
Onion Powder2 tbsps
Chile (powder)2 tbsps
Olive Oil1360 g
Steak (flank)1 small
Red Onion (diced)1 small
Tomato (diced)2 cloves
Garlic (chopped)2 cups
Sour CreamDirections:
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
2
Cook for 4 minutes
3
Let cool
4
Place the steak in a baking dish and pour the seasoned oil over top
5
Marinate the steak in the refrigerator for 30 minutes
6
Bring the steak to room temperature before grilling
7
Preheat a grill or grill pan on high heat
8
Remove the steak from the marinade and season with salt and pepper
9
Grill the steak for about 7 minutes on each side for medium-rare
10
Let rest before slicing
11
Combine the onions and peppers with olive oil, and salt and pepper, to taste
12
Toss to coat in oil
13
Grill the onions and peppers for 4 minutes
14
Set aside
15
Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl
16
Mash the avocado a bit with a fork
17
Stir in salt, and pepper, to taste
18
Mix in the sour cream with the remaining juice and zest of limes
19
Season with salt, to taste
20
To serve: Slice the flank steak in thin slices and place it on a large platter
21
Serve with peppers and onions, guacamole, and lime-sour cream on the side