Flank Steak Fajitas with Guacamole (Aria Kagan) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
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:
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.
6. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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